Pumpkin Orange Cake Recipe

Name: Pumpkin Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1-1/4 cups sugar; 2 large eggs; 1 cup canned pumpkin; 1/2 cup orange juice; 1/4 cup whole milk; 1 tablespoon grated orange zest; 2 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/2 cup chopped walnuts; 1/3 cup butter, softened; 3 cups confectioners' sugar; 3 tablespoons whole milk; 2 teaspoons orange juice; 4-1/2 teaspoons grated orange zest; Candied orange peel, optional

Servings: persons

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup whole milk
1 tablespoon grated orange zest
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts.
2
Pour into a greased
3
. Bake at 350u00b0 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4
For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

1489

kcal

Calories

Fat

244

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 21 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-1/4 cups sugar, 2 large eggs, 1 cup canned pumpkin, and more.

Yes, Pumpkin Orange 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.

Pumpkin Orange Cake

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