Best 10 Orange Pumpkin Cake Recipes

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Indulge your senses with the delightful Orange Pumpkin Cake, a culinary masterpiece that harmoniously blends the vibrant flavors of orange and pumpkin, resulting in a moist and delectable treat. This tantalizing cake is not just a dessert; it's an experience. Savor the zesty burst of orange, perfectly complementing the rich, earthy sweetness of pumpkin, while the warm spices add a touch of comforting warmth. With two irresistible variations - a classic Orange Pumpkin Cake and a decadent Cream Cheese Frosted Orange Pumpkin Cake - this recipe offers a taste of heaven for every palate. Let your taste buds embark on a delightful journey as you explore the culinary wonders of this citrus-infused pumpkin delight.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

FOUR-LAYER PUMPKIN CAKE WITH ORANGE-CREAM CHEESE FROSTING



Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting image

Provided by Carolyn Beth Weil

Categories     Cake     Mixer     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Cream Cheese     Orange     Fall     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Chinese five-spice powder*
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1/3 cup whole milk
Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 8-ounce packages cream cheese, room temperature
1 tablespoon finely grated orange peel
2 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

Steps:

  • For cake:
  • Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray. Line bottoms with parchment; spray parchment.
  • Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
  • For frosting:
  • Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.
  • Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin). DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
  • Decorate cake with walnuts and serve.
  • A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.

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.

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.

ORANGE PUMPKIN CAKE



Orange Pumpkin Cake image

A subtle orange flavor really brings out the pumpkin flavor in this elegant layered cake. Our holiday dinners aren't complete until pieces of this cake are passed around. -Jo Raines, Sandyville, West Virgina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
2-1/4 cups packed brown sugar
3 eggs
1-1/2 cups canned pumpkin
1/2 cup thawed orange juice concentrate
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/3 cup 2% milk
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup canned pumpkin
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.

Nutrition Facts : Calories 609 calories, Fat 26g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 248mg sodium, Carbohydrate 88g carbohydrate (58g sugars, Fiber 3g fiber), Protein 7g protein.

ORANGE PUMPKIN POPPY SEED CAKE



Orange Pumpkin Poppy Seed Cake image

Very simple cake that is perfect for serving at dinner parties and special occasions. Glaze uses orange juice instead of milk for a nice variation and a play on the orange flavor within the cake. Found this on the Very Best Baking website.

Provided by HokiesMom

Categories     Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1 (15 ounce) can pumpkin (100% pure pumpkin)
3 large eggs
2/3 cup orange juice
1/4 cup poppy seed
1 1/2 cups sifted powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour as 12-cup bundt pan.
  • Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
  • Beat on low speed until moistened and then beat on medium speed for 2 minutes.
  • Add poppy seeds and mix until blended.
  • Pour into prepared bundt pan.
  • Bake for 35-40 minutes or until pick inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
  • *****FOR GLAZE****.
  • Sift the powdered sugar until fine.
  • Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
  • Drizzle glaze over cooled cake and allow to set up before serving.

PUMPKIN ORANGE POPPY SEED CAKE



Pumpkin Orange Poppy Seed Cake image

Don't wait for the holidays to indulge in this simple but elegant and delicious cake. Moist and with just enough citrus in this pumpkin creation by Libby's, studded with poppy seeds that is as pretty as it is tasty!

Provided by Pat Duran

Categories     Cakes

Time 45m

Number Of Ingredients 9

CAKE:
18 1/4 oz yellow cake mix
15 oz canned solid pumpkin
3 large eggs
2/3 c orange juice
1/4 c poppy seed, more or less
GLAZE:
1 1/2 c powdered sugar
2-3 Tbsp orange juice

Steps:

  • 1. Cake: Heat oven to 350^. Grease and flour a 12 cup Bundt pan. Combine first 4 ingredients in a large mixer bowl. Beat on low until moistened. Beat on medium 2 minutes. Add poppy seeds;mix gently just until blended. Pour into prepared pan. Bake 35-40 minutes until a wooden toothpick test is taken. Cool in pan for 10 minutes; remove to wire rack to cool completely. Drizzle with glaze.

ORANGE PUMPKIN POPPY SEED CAKE



Orange Pumpkin Poppy Seed Cake image

Simple and easy, this wonderfully moist and delicious cake combines an orange cake mix with orange juice, pumpkin and poppy seeds. Frost with a cream cheese frosting to complement the flavors.

Provided by Anita Hoffman

Categories     Cakes

Time 40m

Number Of Ingredients 10

1 pkg (18 ounce) orange cake mix
1 can(s) (15 ounce) pumpkin
3 large eggs
2/3 c orange juice
2 Tbsp poppy seeds
CREAM CHEESE GLAZE
1 1/2 c powdered sugar
2-3 Tbsp orange juice
2 Tbsp softened butter
2 Tbsp softened cream cheese

Steps:

  • 1. Combine cake mix, pumpkin, eggs and orange juice. Beat on low speed of mixer until moistened. Beat on medium speed for 2 minutes.
  • 2. Add poppy seeds; mix until blended.
  • 3. Pour into 2 greased and floured 9 inch layer cake pans.
  • 4. Bake at 350 degrees for 28-31 minutes. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
  • 5. Frost with a cream cheese icing. Can be made in a Bundt pan. Bake at 350 degrees for 50-60 minutes. Drizzle with a cream cheese glaze.
  • 6. Cream Cheese Glaze Combine all ingredients and whisk until smooth. Add more juice, as needed, until desired consistency is reached.

ORANGE-PUMPKIN POPPY SEED CAKE



Orange-Pumpkin Poppy Seed Cake image

This is a great layer cake for lovers of orange, pumpkin, and poppy seeds. It's also easy to make and moist. Frost with a cream cheese icing to complement the flavors.

Provided by SCENT4U

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package orange cake mix
3 eggs
⅔ cup orange juice
1 (15 ounce) can 100% pure pumpkin
2 tablespoons poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  • Beat the cake mix, eggs, and orange juice together in a mixing bowl on low speed until moistened. Increase speed to medium and beat in the pumpkin. Stir in the poppy seeds. Pour the batter into the prepared pans, dividing evenly.
  • Bake in preheated oven until the top springs back when lightly touched, 28 to 31 minutes. Cool in pans for 10 minutes, then remove and place on wire racks to cool completely.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 38 g, Cholesterol 47.4 mg, Fat 6.9 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 383.3 mg, Sugar 21.1 g

Tips:

  • Use fresh, ripe oranges. This will ensure that your cake has the best possible flavor and texture.
  • Zest the oranges before juicing them. This will release the flavorful oils from the orange peel.
  • Don't overmix the batter. Overmixing can make the cake tough and dense.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This orange pumpkin cake is a delicious and festive treat that is perfect for fall gatherings. It is easy to make and can be enjoyed by people of all ages. Whether you are a seasoned baker or a beginner, this cake is sure to be a hit. So next time you are looking for a special dessert, give this orange pumpkin cake a try.

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