Pumpkin Cake with Orange Glaze

Pumpkin Cake with Orange Glaze

21 Reviews 5 Pics
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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Ingredients

Adjust Servings

Original recipe yields 1 10-inch bundt cake

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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.

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Reviews (21)

Rate This Recipe
naples34102
22

naples34102

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
10

Amanda

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
9

KARENSAM

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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