Pumpkin Cake with Orange Glaze

Pumpkin Cake with Orange Glaze

24
Crisco Baking Sticks(R) 0

"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."

Ingredients {{adjustedServings}} servings 469 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor CRISCO(R). Flour lightly.
  2. Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
  3. Combine granulated sugar, melted CRISCO(R) 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.
Tips & Tricks
Pumpkin Spice Cupcakes

These delicious cupcakes make any fall occasion special.

Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

Footnotes

  • Vanilla Frosting Variation
  • Ingredients: 1/4 cup Butter Flavor Crisco(R) all-vegetable shortening or 1/4 Butter Flavor Crisco(R) stick; 2 cups confectioners' sugar, sifted; 3 tablespoons milk; 1 teaspoon vanilla extract; Chopped nuts.
  • 1. Melt Butter Flavor Crisco(R) 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 24

  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
naples34102
9/23/2010

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!

Amanda
11/16/2007

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!

KARENSAM
12/12/2003

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.