Orange Pumpkin Cake Recipes

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PUMPKIN ORANGE CAKE



Pumpkin Orange Cake image

"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup 2% 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
ORANGE FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 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., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., 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.

Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN CAKE WITH ORANGE GLAZE



Pumpkin Cake with Orange Glaze image

I found this recipe in a Halloween cookbook but haven't made it yet.(I have no bundt pan) It looks and sounds great for the fall weather.

Provided by Shari2

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

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
1 cup confectioners' sugar
3/4 teaspoon orange zest
4 teaspoons orange juice
additional chopped walnuts (optional)

Steps:

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

DONNELL'S ORANGE-PUMPKIN SPICE CAKE



Donnell's Orange-Pumpkin Spice Cake image

This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
Zest of 1 orange
1/2 cup buttermilk
1/2 cup canned pumpkin
Orange Glaze

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
  • In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
  • Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

PUMPKIN AND ORANGE BREAKFAST CAKE WITH A FRESH ORANGE SYRUP



Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup image

Provided by Food Network

Categories     dessert

Yield Makes 10 servings

Number Of Ingredients 13

1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons finely grated orange zest
3 large eggs, 2 of them separated, all at room temperature
1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin (not "pumpkin pie filling")
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons baking powder
1/4 teaspoon salt
Juice of 1 large juice orange, such as Seville
1/2 cup granulated sugar
Additional unsalted butter, at room temperature, for greasing the pan
Thick vanilla yogurt or vanilla ice cream, to serve

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
  • Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
  • For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
  • To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).

ORANGE-CRANBERRY-DATE PUMPKIN CAKE



Orange-Cranberry-Date Pumpkin Cake image

Try this soft fruity pumpkin cake. When I saw the contest ingredients that could be used in baked goods, orange and pumpkin immediately came to mind to tie them all together. What I came up with is extra special for you to bake and give to family and friends during the Holidays. You can easily make this in 12 muffin tins or double it in a bundt pan. For gift giving, mini loaf pans are nice. I'm giving you a choice of 3 delicious toppings: dust with confectioner's sugar, frost it with neufchatel frosting or ice it with white chocolate icing. Or you can make multiple loafs and try all 3! This gets even better after it sits for a couple of days, the spice and orange flavors come out more.

Provided by Engrossed

Categories     Dessert

Time 1h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 35

1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup dark brown sugar
1/4-1/2 cup granulated sugar (depending on how sweet you would like it)
1 -2 tablespoon orange zest (fresh is best)
2 tablespoons fresh ginger, peeled and grated (optional)
3/4 cup whole wheat flour (you can use all all-purpose if you like)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom or 1/2 teaspoon allspice
1/4-1/2 cup dried cranberries
1/4-1/2 cup dates, pitted and chopped
1/4-1/2 cup pecans, chopped (optional)
confectioners' sugar, to dust unless using one of the options below (powdered sugar)
4 ounces neufchatel cheese
3 tablespoons butter
1/2 teaspoon vanilla
1 teaspoon orange zest
1/2 teaspoon ground nutmeg
1 1/2-2 cups confectioners' sugar (powdered sugar)
orange juice, to thin frosting if needed
1/4 cup pecans, chopped to top (optional)
2 tablespoons white chocolate chips (1oz)
1 tablespoon butter
1/4 teaspoon ground nutmeg
1/8 teaspoon orange zest
1 tablespoon milk
1/2 cup confectioners' sugar (powdered sugar)

Steps:

  • Preheat oven to 350°F Grease a loaf pan.
  • In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
  • In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
  • Stir in cranberries, dates, and pecans, if desired.
  • Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
  • Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
  • To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
  • Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner's sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
  • Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner's sugar until smooth. Drizzle over cake.
  • Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
  • To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.

CHOCOLATE & ORANGE PUMPKIN CAKE



Chocolate & Orange Pumpkin Cake image

Very moist and tasty Orange flavored Chocolate cake. Originated in New Zealand. Frost with chocolate icing or you can ice with cream cheese frosting as you would a carrot cake

Provided by Steve P.

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 eggs
4 ounces butter
1/2 cup caster sugar
1 cup mashed pumpkin
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 grated orange, rind of
1 orange, juice of
2 teaspoons vanilla custard powder
1 tablespoon golden syrup
1 teaspoon baking soda
3 tablespoons cocoa

Steps:

  • Cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind.
  • Sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan.
  • Bake at 325 degrees F (150c) 45-60 minutes until cake begins to leave side of baking pan.

Nutrition Facts : Calories 222.4, Fat 10.6, SaturatedFat 6.2, Cholesterol 66.7, Sodium 261.6, Carbohydrate 28.8, Fiber 0.9, Sugar 11.6, Protein 3.8

ORANGE PUMPKIN LOAF



Orange Pumpkin Loaf image

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

1 large orange
⅓ cup butter, softened
1 ⅓ cups white sugar
2 eggs
1 cup canned pumpkin
⅓ cup water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup chopped raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
  • In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g

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