Pumpkin Cake with Orange Glaze
Infused with the warm, cozy flavors of fall and a zesty citrus twist, this Pumpkin Cake with Orange Glaze is the perfect dessert for any occasion. The moist, tender cake is packed with aromatic spices like cinnamon, ginger, and nutmeg, and gets its rich flavor and texture from real pumpkin puree. What sets this recipe apart is the vibrant orange glaze—a tangy-sweet combination of powdered sugar, fresh orange juice, and zest—that beautifully complements the spiced pumpkin base. Ready in just over an hour, this easy-to-follow recipe is ideal for holiday gatherings, afternoon tea, or simply indulging your sweet tooth. Serve it as a stunning centerpiece and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.75 cup vegetable oil
- 3 large eggs
- 1 can (15 oz) pure pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set this dry mix aside.
In a large bowl, combine the granulated sugar and vegetable oil. Whisk until well blended.
Add the eggs to the sugar and oil mixture one at a time, whisking well after each addition.
Stir in the pure pumpkin puree and vanilla extract until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the orange glaze: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth and pourable.
Once the cake is completely cooled, drizzle the orange glaze evenly over the top, allowing it to drip down the sides slightly.
Let the glaze set for a few minutes before slicing the cake. Serve and enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 43.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
