Best 8 Donnells Orange Pumpkin Spice Cake Recipes

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Indulge in a culinary delight with Donnell's Orange Pumpkin Spice Cake, a symphony of autumn flavors that tantalizes the taste buds. This moist and fluffy cake boasts layers of pumpkin puree, warm spices, and a hint of orange zest, creating a harmonious blend of flavors that evoke the essence of fall. Topped with a luscious cream cheese frosting, this cake promises a delectable experience that will leave you craving more.

Additionally, the article features an array of delectable recipes to satisfy every palate. Embark on a sweet journey with the classic Pumpkin Bread, a comforting treat that captures the essence of autumn. Delight in the zesty Orange Pound Cake, a citrusy delight bursting with vibrant flavors. Discover the moist and indulgent Pumpkin Chocolate Chip Cookies, a combination of two beloved flavors that create a truly irresistible treat.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that culinary enthusiasts of all skill levels can recreate these delectable delights in their own kitchens. Whether you're a seasoned baker or just starting your culinary adventure, the article provides all the necessary guidance to achieve baking perfection. So, gather your ingredients, preheat your oven, and embark on a delectable journey through these enticing recipes.

Here are our top 8 tried and tested recipes!

MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE



Mini Pumpkin Spice Cakes with Orange Glaze image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 bundt cakes

Number Of Ingredients 12

Oil, for pans
Flour, for pans
1 (18.25-ounce) box spice cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2/3 cup heavy cream
1 (12-ounce) bag premier white morsels
Red and yellow food coloring
Marzipan Stems and Leaves:
1 (7-ounce) package marzipan (recommended: Odense)
Green food coloring

Steps:

  • Cake Preparation:
  • Preheat oven to 350 degrees F.
  • Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
  • For the Orange Glaze:
  • Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
  • For the Marzipan Stems and Leaves:
  • Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

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.

TWO INGREDIENT PUMPKIN CAKE



Two Ingredient Pumpkin Cake image

It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.

Provided by Chickentarian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 15

Number Of Ingredients 2

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
  • In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 27.5 g, Fat 4.3 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 300.4 mg, Sugar 16.3 g

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING



Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
  • Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g

ORANGE SPICE CAKE



Orange Spice Cake image

Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 12

1-2/3 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
1/2 cup molasses
1/3 cup canola oil
1 egg
1/2 cup orange marmalade
Whipped topping, optional

Steps:

  • In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

PUMPKIN SPICE CAKE WITH ORANGE SAUCE



Pumpkin Spice Cake with Orange Sauce image

Make and share this Pumpkin Spice Cake with Orange Sauce recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup margarine, softened
3/4 cup sugar
2 large eggs
3/4 cup mashed, cooked pumpkin
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
powdered sugar
1/3 cup light brown sugar
1 tablespoon cornstarch
1 1/2 cups orange juice
1 teaspoon lemon juice

Steps:

  • Beat margarine at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating well.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Stir in pumpkin and vanilla.
  • Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
  • Pour into a greased and floured 9-inch round cakepan.
  • Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
  • Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
  • Remove doily, and serve with Orange Sauce.
  • To make the Orange Sauce----------.
  • Whisk together all ingredients in a heavy saucepan until blended.
  • Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.

Nutrition Facts : Calories 342.9, Fat 13, SaturatedFat 2.4, Cholesterol 52.9, Sodium 296.1, Carbohydrate 52.8, Fiber 0.8, Sugar 31.9, Protein 4.6

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.

Tips:

  • For a smooth batter, use room temperature ingredients.
  • Don't overmix the batter, as this can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting.
  • For a richer flavor, use dark chocolate chips or chunks.
  • For a more festive look, decorate the cake with orange zest, pumpkin seeds, or candy corn.

Conclusion:

Donnells Orange Pumpkin Spice Cake is a delicious and festive treat that is perfect for any occasion. With its moist and flavorful crumb, tangy orange glaze, and spiced pumpkin filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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