Orange-Pumpkin Cake Squares
A moist, flavorful pumpkin cake squares infused with orange and warm spices, perfect for fall gatherings or cozy dessert servings for family and friends.
Ingredients
- 1/2 cup shortening ⓘ
- 1 1/2 cups sugar ⓘ
- 1 cup cooked, mashed pumpkin ⓘ
- 2 eggs ⓘ
- 1/3 cup frozen orange juice concentrate, thawed ⓘ
- 1 2/3 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
Instructions
- Cream the shortening until smooth.
- Gradually add the sugar, beating well.
- Add pumpkin, eggs, and orange juice; mix thoroughly.
- Combine remaining ingredients, mixing well.
- Stir into the pumpkin mixture until just blended.
- Pour the batter into a greased and floured 13 x 9-inch baking pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
- Cut into squares and serve.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening. You can also substitute half the all-purpose flour with whole wheat flour for added nutrition. If you prefer a sweeter cake, increase the sugar by 1/4 cup. Additionally, using fresh orange juice instead of frozen concentrate can enhance the flavor. Make sure your pumpkin is well-drained to prevent excess moisture.
Serving Suggestions
These cake squares are delightful on their own or served with a dollop of whipped cream. They pair wonderfully with a cup of coffee or tea, making them perfect for an afternoon snack. For a festive touch, drizzle with a simple glaze or serve alongside a scoop of vanilla ice cream. They also complement the flavors in American recipes like Eloise'S Cookies.
Storage & Reheating
Store leftover Orange-Pumpkin Cake Squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place a square in the microwave for 10-15 seconds or enjoy it cold. They also freeze well; wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Pumpkin Cake Squares contains roughly 232 calories, with 1g protein, 12g carbohydrates, and 21g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 674mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and mash it until smooth, ensuring it's well-drained to avoid excess moisture in the batter. Aim for about 1 cup of fresh pumpkin puree, which is equivalent to a standard can.
How can I make this cake gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture. Additionally, check that all other ingredients, such as baking powder, are gluten-free.
What can I use instead of orange juice concentrate?
If you don't have orange juice concentrate, you can use an equal amount of freshly squeezed orange juice for a more vibrant flavor. Alternatively, a mix of apple juice and a bit of lemon juice can provide a similar sweetness and acidity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).