Pumpkin Cake with Orange Glaze

Pumpkin Cake with Orange Glaze


"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."


servings 469 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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  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.


  • 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.
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  1. 25 Ratings


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 Cou...

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 ...

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.

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 ...

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...

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 an...

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! Defi...

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...

I made this cake with the vanilla icing and my family positively devoured it. This cake is so moist and tastes even better the day after it's been baked. If you're looking for a recipe for pum...