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Pumpkin Cake with Orange Glaze

By: CRISCO®  
"Break out the Bundt pan! This intoxicating pumpkin spice cake is drizzled with a sweet orange glaze, and topped with nuts. Or try the rich vanilla frosting! Both toppings are so tasty, you will probably want to make two cakes."

Rating: This weblink has been rated 10 times with an average star rating of 4.3 Read Reviews (10)

Rate/Review | 466 people have saved this

 

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Original Recipe Yield 1 10-inch Bundt Cake
 

Ingredients

  • Cake:
  • 2 cups boiling water
  • 1/2 cup raisins
  • 2 cups granulated sugar
  • 1 cup Butter Flavor CRISCO® Shortening
  • 4 eggs
  • 1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  •  
  • Orange Glaze:
  • 1 cup confectioners' sugar
  • 3/4 teaspoon grated orange peel
  • 4 teaspoons orange juice
  • Chopped walnuts

Directions

  1. Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor CRISCO®. Flour lightly.
  2. Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
  3. Combine granulated sugar, melted CRISCO® Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
  4. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
  5. Bake at 350 degrees F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15-20 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
  6. Combine confectioners' sugar, orange peel and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.

Footnotes

  • Vanilla Frosting Variation
  • Ingredients: 1/4 cup Butter Flavor Crisco® all-vegetable shortening or 1/4 Butter Flavor Crisco® stick; 2 cups confectioners' sugar, sifted; 3 tablespoons milk; 1 teaspoon vanilla extract; Chopped nuts.
  • 1. Melt Butter Flavor Crisco® in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended.
  • 2. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
  • 3. Drizzle frosting over top and side of cake. Sprinkle nuts over top of cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 469 | Total Fat: 19.7g | Cholesterol: 70mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2006 by RITALINCINDY 
I'll definitely be making this again. The only change I made was to replace half of the all... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2003 by KARENSAM 
if your looking for a basic pumpkin cake recipe this is nice and moist but the orange glaze... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2007 by Amanda 
I used dried cranberries instead of raisins and doubled the orange zest in the glaze which... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2004 by RueBarbe 
Moist & tasted just like pumpkin pie! I didn't add the raisins (we aren't raisin fans). I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2004 by JKEAGY 
This is a great cake. I didn't add the raisins, or the walnuts. I did add a teaspoon of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2007 by climbchic24 
loved this recipe! really easy. really moist. i did a pumpkin whip cream with it and everyone... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by RCKim 
Nice flavorful and moist cake. I served it to a group of friends, and even the avowed... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2008 by PinkPrincess 
It was very moist, but it was a little denser than I expected. Maybe it was the silicone bunt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2007 by valkyria 
I made this cake with the vanilla icing and my family positively devoured it. This cake is so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2007 by Stioffan 
added 1/2 cup dried cranberries as well.DELICIOUS!! MORE

 
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