Orange Pumpkin Cake
A moist, flavorful pumpkin cake infused with orange zest and juice, perfect for fall gatherings and dessert tables, appealing to those who enjoy spiced, citrus-flavored baked goods.
Ingredients
Instructions
- In a large mixing bowl, beat sugar, vegetable oil, and eggs.
- Stir in pumpkin and grated orange peel.
- Sift together flour, baking soda, salt, baking powder, and allspice.
- Add the dry ingredients to the pumpkin mixture and mix well.
- Pour in orange juice and stir until combined.
- Pour the batter into a 12-cup Bundt pan.
- Bake at 350°F (175°C) for 45 to 50 minutes.
- Sift powdered sugar on top, if desired.
Tips & Substitutions
For a moister cake, consider adding a cup of unsweetened applesauce or substituting half the oil with applesauce. You can also replace allspice with a mix of cinnamon and nutmeg if needed. If you want a twist, try adding chopped walnuts for added texture. Make sure to sift the flour to avoid lumps for a smoother batter.
Serving Suggestions
Serve slices of Orange Pumpkin Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Paul'S Fruit Salad for a refreshing contrast. This cake also makes a fantastic dessert for gatherings or as a sweet addition to a coffee break.
Storage & Reheating
Store leftover Orange Pumpkin Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in a sealed container for up to a week. To reheat, simply microwave a slice for about 10-15 seconds or warm in an oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Pumpkin Cake contains roughly 423 calories, with 7g protein, 60g carbohydrates, and 19g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1206mg per serving (52% 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 make sure to cook and puree it until smooth. You'll need about 2 cups of fresh pumpkin for this recipe, and it should work similarly to the canned variety.
How can I make this cake gluten-free?
To make a gluten-free version of this Orange Pumpkin Cake, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum, or add it separately to help with the cake's structure.
What can I use instead of vegetable oil?
If you want to substitute vegetable oil, you can use melted coconut oil or canola oil for a similar effect. Applesauce can also be used to reduce fat and add moisture, replacing half the oil in the recipe.
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).