Orange Pumpkin Cake Recipe

Name: Orange Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup shortening; 2-1/4 cups packed brown sugar; 3 eggs; 1-1/2 cups canned pumpkin; 1/2 cup thawed orange juice concentrate; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon baking soda; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground allspice; 1/3 cup 2% milk; 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 1/2 teaspoon pumpkin pie spice; 1 carton (8 ounces) frozen whipped topping, thawed; 1/2 cup canned pumpkin; 1/4 cup caramel ice cream topping; 1/4 cup chopped pecans

Servings: persons

3/4 cup shortening
2-1/4 cups packed brown sugar
3 eggs
1-1/2 cups canned pumpkin
1/2 cup thawed orange juice concentrate
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/3 cup 2% milk
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup canned pumpkin
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

1
In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition.
2
Pour into two greased and floured 9-in. round baking pans. Bake at 350u00b0 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin.
4
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.

1054

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup shortening, 2-1/4 cups packed brown sugar, 3 eggs, 1-1/2 cups canned pumpkin, and more.

Yes, Orange Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Pumpkin Cake

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