Recipe by Crisco Baking Sticks®
"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."
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Butter Flavor CRISCO® Shortening
1 (16 ounce) can
solid-pack pumpkin (not pumpkin pie filling)
grated orange peel
No wonder I liked this cake - it wasn't until I tasted it and remembered another Crisco pumpkin cake I made not long ago, that I learned the two are the same! Just as my rating for "A Little Country Pumpkin Cake," this is 5-star good - moist, dense and not too sweet. I was tempted to omit the raisins, but did include them and they are a worthy addition, but not necessary. I also used vegetable oil rather than the melted Crisco, saving myself a few minutes. I drizzled the cake with a simple powdered sugar glaze to which I added a couple of good shakes of cinnamon. Very pumpkin-y!
if your looking for a basic pumpkin cake recipe this is nice and moist but the orange glaze really didnt add alot of flavor or appeal.
I used dried cranberries instead of raisins and doubled the orange zest in the glaze which made a huge difference. Very moist and flavorful. It was a huge hit for Thanksgiving last year so I'm making it up again this year!
A great way to surprise everyone with a new pumpkin recipe for the holidays! I substituted applesauce for the oil. This made it more dense, but still very good. Also, I used only 1.5 cups of sugar which did not sacrifice the taste.
The first time I made this it was good enough to make again, but with some modifications. I changed the following ingredient amounts to: 1-1/2 c. sugar, 1/2 c. Crisco oil, 3 eggs, 1 tsp cinnamon, 1/4 tsp ginger, added 1/4 tsp nutmeg. The original recipe had too much cinnamon and ginger for my taste and my pie recipe has nutmeg so I threw that in. I wanted to reduce the sugar and eggs and I didn't want to have to melt some shortening. I've done it both with and without raisins and it's good either way. It turned out fine with these modifications and I personally like it better.
Very good cake and it fixed my pumpkin craving. This is a very, very moist cake and I think I probably should have baked it an extra five minutes but it's still good. I left out the raisins and replaced with pecans. I used a different glaze on top (melted butter, milk, powdered sugar and cinnamon) and it was delicious. I also used oil instead of shortening and it was fine. Great cake for the holidays.
I'll definitely be making this again. The only change I made was to replace half of the all purpose flour with cake and pastry flour (but I do that will all my cakes), and it was awesome! Definitely wait until the cake has cooled off completely to glaze it, though. Mine was still warm because I was in a rush and it kind of disappeared, but still tasted great.
This cake was amazing! It was so moist and delicious, even my husband who doesn't really like pumpkin loved it. I did not do the orange glaze because I didn't have any oranges so I did a pumpkin spice glaze and no walnuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cake with Orange Glaze
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 177
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This delicious, moist pumpkin spice cake is baked in a sheet pan.