Pumpkin Spice Cake with Orange Sauce
Celebrate the cozy flavors of fall with this irresistible Pumpkin Spice Cake with Orange Sauce, a dessert that perfectly balances warm autumn spices with a bright citrus twist. This moist and tender cake is infused with the comforting notes of cinnamon, ginger, nutmeg, and cloves, beautifully complemented by the natural sweetness of pumpkin puree. The star of the show is the luscious orange sauce, made with freshly squeezed orange juice, zesty orange peel, and a hint of caramelized brown sugar, adding a tangy, velvety finish to every bite. Easy to prepare in just under an hour, this show-stopping dessert is perfect for holiday gatherings or a cozy evening treat. Serve with a drizzle of sauce and an optional dollop of whipped cream for a truly indulgent experience.
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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
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.75 cup Vegetable oil
- 1 cup Pumpkin puree
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 0.25 cup Brown sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan.
In a medium-sized bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large bowl, whisk together the granulated sugar and vegetable oil until well combined.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and whisk until smooth and fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the orange sauce. In a small saucepan, combine the orange juice, orange zest, brown sugar, and butter over medium heat. Stir until the sugar and butter dissolve.
In a small bowl, mix the cornstarch and water until smooth. Gradually whisk this mixture into the saucepan and continue stirring until the sauce thickens slightly. Remove from heat and let it cool.
Once the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To serve, slice the cake and drizzle the orange sauce over each piece. Optionally, garnish with whipped cream or candied orange peel for an extra touch.
Nutrition Facts
Calories |
4188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 102.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 568.3 g | 207% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 355.8 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 302 mg | 23% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1334 mg | 28% | |
*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.
