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Pumpkin Orange Cake Recipe

  • 12servings
  • 55minutes
  • 445calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1-1/4 cups sugar

  3. 2 eggs

  4. 1 cup canned pumpkin

  5. 1/2 cup orange juice

  6. 1/4 cup milk

  7. 1 tablespoon grated orange peel

  8. 2 cups all-purpose flour

  9. 3 teaspoons baking powder

  10. 1 teaspoon ground cinnamon

  11. 1/2 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon ground ginger

  14. 1/2 teaspoon ground allspice

  15. 1/2 cup chopped walnuts

  16. ORANGE FROSTING:

  17. 1/3 cup butter, softened

  18. 3 cups confectioners' sugar

  19. 3 tablespoons milk

  20. 2 teaspoons orange juice

  21. 4-1/2 teaspoons grated orange peel

  22. Candied orange peel, optional

Instructions Jump to Ingredients ↑

  1. Pumpkin Orange Cake Recipe photo by Taste of Home 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 peel. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts.

  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

  3. For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and peel. Frost cake. Garnish with candied peel if desired. Yield: 12 servings.

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