Not everyone is a fan of pie. I know it is hard to believe, but it is true. Well, I have an excellent alternative for you to serve at your holiday gatherings. Pumpkin Cake with Orange Glaze. Delish!
This cake is moist and delicious. With flavors of pumpkin spice and a hint of orange. You can top the cake off with as much glaze as you like. Or, skip the glaze altogether and you will still have a delicious dessert to serve your guests.
Other autumn recipes you might enjoy...
- Quick and Easy Pumpkin Pie Spice Pancakes
- Pumpkin Snickerdoodles
- Pumpkin Pie
- Pumpkin Pie Milkshake
- Pumpkin French Toast
This is my variation of a Pumpkin Cake recipe I pulled from an old Cooking Light Magazine. I have altered the recipe slightly by making the directions a little less work, dirtying fewer dishes, and adding a completely different topping.
Other recipes you might enjoy
Ingredients needed
For the pumpkin cake
- ½ cup Butter, softened
- ¾ cup Sugar
- ¾ cup Brown Sugar
- 4 Eggs
- 1 teaspoon Vanilla
- 1 ½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ cup Lowfat Buttermilk
- Rind from one Orange
- 3 cups All-purpose Flour
For the orange glaze
- 1 to 1 ½ cups Powdered Sugar
- Fresh Orange Juice, about 1 Tablespoon
How to make the pumpkin cake
Preheat the oven to 350 degrees.
Thoroughly coat a bundt pan with non-stick spray.
In a large bowl, mix together the softened butter, sugar and brown sugar until completely blended.
Add the eggs one at a time mixing well. Add the vanilla, pumpkin pie spice, baking soda, baking powder, and the salt. Mix until well blended.
Start adding the buttermilk, and flour, alternating back and forth between the two, and mix until thoroughly combined.
Pour the cake batter into the bundt pan. Bake the cake for about 45 - 55 minutes, or until a toothpick inserted into the cake comes out clean.
Cool the cake on a rack for about 10 minutes and then remove the cake from the pan and let it cool completely.
How to make the orange glaze
Mix powdered sugar and orange juice to make a glaze. You can make the glaze as thick or as thin as you like.
PUMPKIN CAKE WITH ORANGE GLAZE
Ingredients
OR THE CAKE
- ½ cup Butter softened
- ¾ cup Sugar
- ¾ cup Brown Sugar
- 4 Eggs
- 1 teaspoon Vanilla
- 1 ½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ cup Lowfat Buttermilk
- Orange Zest
- 3 cups All-purpose Flour
FOR THE GLAZE
- 1 cup Powdered Sugar or more if needed
- Fresh Orange Juice about 1 Tablespoon
Instructions
HOW TO MAKE THE CAKE
- Preheat the oven to 350 degrees.
- Thoroughly coat a bundt pan with non-stick spray.
- In a large bowl, mix together the softened butter, sugar and brown sugar until completely blended.
- Add the eggs one at a time mixing well. Add the vanilla, pumpkin pie spice, baking soda, baking powder, and the salt. Mix until well blended.
- Start adding the buttermilk, and flour, alternating back and forth between the two, and mix until thoroughly combined.
- Pour the cake batter into the bundt pan. Bake the cake for about 45 – 55 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool the cake on a rack for about 10 minutes and then remove the cake from the pan and let it cool completely.
HOW TO MAKE THE GLAZE
- Mix the powdered sugar and orange juice to make a glaze. You can make the glaze as thick or as thin as you like.
Nutrition
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