Pumpkin Cake with Orange Glaze

Pumpkin Cake with Orange Glaze

1 box yellow cake mix
1/2 cup veg oil
1/3 cup water
4 eggs
1 cup cooked mashed pumpkin (canned)
1/4 tsp nutmeg
1/2 t cinnamon
1/2-3/4 cup sugar

Mix, bake in tube pan – 350 for 50 min or 'til cake tests done.

1 cup confectioner’s sugar
1/4 cup orange juice.

As soon as cake is out of oven, spread glaze on cake, return to oven (turned off) for 4-5 min (glaze seeps into cake).

Remove pan, let cake cool ~10 min, remove from pan.


¾ c. brown sugar
1/3 c. butter or margarine
¼ c. heavy cream
¾ c. chopped pecans
2 c. flour
2 t. baking powder
2 t. pumpkin pie spice
1 t. baking soda
1 t. salt
1 2/3 c. sugar
¾ c. vegetable oil
4 eggs
1 can (15 oz.) pumpkin
Whipping Cream Topping
Pumpkin pie spice (optional)

For praline topping: In small heavy saucepan, combine brown sugar, butter and cream. Cook over low heat until sugar dissolves, stirring occasionally. Pour into two 9-inch round cake pans. Sprinkle with pecan. Let cool 20 minutes.

Combine flour, baking powder, pumpkin pie spice, baking soda and salt. In large bowl, beat sugar, oil and eggs. Add pumpkin and dry ingredients alternately to oil mixture, beating until just combined. Carefully spoon over. Place pans on baking sheets. Bake 350* F. 35 to 40 minutes or until tests done. Cool on racks 5 minutes. Invert on wire racks. Cool.

In large mixing bowl, beat 1 ¾ c. whipping cream to soft peak. Ad ¼ c. sifted confectioners? sugar and ¼ t. vanilla. Beat to stiff peaks.

Assemble cake no more than 1 /2 hours before serving so whipped cream doesn?t break down.

Place one layer, praline side up on serving plate, spread with topping. Top with second layer. Pipe with topping. If desired, sprinkle with pumpkin pie spice.