Pumpkin-Orange Cake
A moist, flavorful pumpkin-orange cake with warm spices and zesty orange notes, perfect for fall gatherings or holiday desserts, appealing to spice lovers and citrus fans alike.
Ingredients
Instructions
- Cream together the sugar, eggs, and oleo (margarine).
- Add canned pumpkin, milk, orange juice, and grated orange peel; mix well.
- Combine flour, salt, baking soda, baking powder, cinnamon, allspice, and ginger.
- Gradually add the dry ingredients to the wet mixture and mix thoroughly.
- Pour batter into a greased 9 x 13-inch cake pan.
- Bake at 350°F (175°C) for 35 minutes.
- Frost with Orange Butter Icing once cooled.
Tips & Substitutions
To ensure a moist cake, avoid overmixing the batter once you combine the wet and dry ingredients. If you don't have orange juice, you can substitute it with apple juice or even water, though the flavor may vary. For a richer taste, consider adding a teaspoon of vanilla extract. This Pumpkin-Orange Cake can also be made as muffins; just adjust the baking time accordingly.
Serving Suggestions
This Pumpkin-Orange Cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It can be served as a dessert or a festive treat during gatherings. For a complete meal, consider serving it alongside a light salad or cheese platter, like a Pineapple Cheese Ball, to balance the sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Orange Cake contains roughly 156 calories, with 1g protein, 37g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1297mg per serving (56% 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 puree instead of canned. To do this, roast or steam the pumpkin until soft, then blend it until smooth. Just make sure to measure out the equivalent amount needed for the recipe, as fresh pumpkin may have a different moisture content.
What type of frosting works best with this cake?
Orange Butter Icing complements this cake beautifully, enhancing the citrus flavor. However, cream cheese frosting or a simple glaze made with powdered sugar and orange juice also works well if you prefer a different taste.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent, like xanthan gum, for the best texture. The taste should remain delicious, allowing everyone to enjoy this delightful dessert.
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).