Orange Glazed Pumpkin Cake

  • Active Time 15m
  • Total Time 50m

Makes 8 servings


  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter or margarine
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • For the Orange Glaze:
  • 1 cup confectioners' sugar, sifted
  • 2 tablespoons orange juice
  • Grated zest of 1 orange


Preheat the oven to 350 degrees F. Lightly butter or oil a 6-cup Bundt pan, then dust the pan lightly with flour.


In a bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt, then set aside. In another bowl, using an electric mixer, beat together the butter or margarine and sugar. Add the eggs, one at a time, beating to blend. Add the pumpkin and beat until combined. Stir the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a wooden toothpick comes out clean. Cool the cake on a rack.


In a bowl, stir together the ingredients until smooth. Pour the glaze over the cooled cake.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3340

nutrition information per serving

363 calories; 13g total fat; 84mg cholesterol; 350mg sodium; 58g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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