Pumpkin Cake With Orange Glaze Recipe

Name: Pumpkin Cake With Orange Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups firmly packed light brown sugar; 3/4 cup butter flavor shortening; 4 eggs; 16 ounces pumpkin; 1/4 cup water; 2 1/2 cups cake flour; 4 teaspoons baking powder; 1 tablespoon pumpkin pie spice; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1/2 cup chopped walnuts; 1/2 cup raisins; Glaze; 1 cup confectioners' sugar; 3/4 teaspoon orange zest; 4 teaspoons orange juice; additional chopped walnuts (optional)

Servings: persons

2 cups firmly packed light brown sugar
3/4 cup butter flavor shortening
4 eggs
16 ounces pumpkin
1/4 cup water
2 1/2 cups cake flour
4 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Glaze
1 cup confectioners' sugar
3/4 teaspoon orange zest
4 teaspoons orange juice
additional chopped walnuts (optional)

1
Preheat oven to 350 degrees.
2
Grease a 12 cup Bundt pan.
3
Combine brown sugar and shortening in large bowl.
4
Beat on low speed until creamy.
5
Add the eggs one a time, beating well after each addition.
6
Stir in the pumpkin and water.
7
Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
8
Add to the pumpkin mixture, beating at low speed until well blended.
9
Beat for 2 minutes at medium speed.
10
Fold in the 1/2 cup of walnuts and raisins.
11
Spoon into the pan.
12
Bake for 55-60 minutes.
13
Cool for 10 minutes before removing from the pan.
14
Place cake on serving plate.
15
For the glaze, combine the sugar, orange peel and orange juice.
16
Stir with a spoon until well blended.
17
Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
18
Sprinkle with additional nuts before the glaze hardens.

1436

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups firmly packed light brown sugar, 3/4 cup butter flavor shortening, 4 eggs, 16 ounces pumpkin, and more.

Yes, Pumpkin Cake With Orange Glaze 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.

That's it — enjoy your meal!

Pumpkin Cake With Orange Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions