This Pumpkin Cake w/Orange Glaze is the ultimate autumn comfort dessert. By blending a yellow cake mix with rich, mashed pumpkin and warm spices like cinnamon and nutmeg, you get a tender, moist crumb that’s far superior to standard box mixes. The secret lies in the finishing touch: a bright, citrusy orange glaze poured over the hot cake. As it cools in the turned-off oven, the glaze seeps into the surface, creating a beautiful marbled effect and infusing every bite with zesty flavor. It’s incredibly easy to make yet feels homemade and sophisticated. Perfect for Thanksgiving desserts, cozy weekend brunches, or any time you crave the cozy flavors of fall without spending hours in the kitchen.
Pumpkin Cake w/Orange Glaze
Description
This Pumpkin Cake w/Orange Glaze is the ultimate autumn comfort dessert. By blending a yellow cake mix with rich, mashed pumpkin and warm spices like cinnamon and nutmeg, you get a tender, moist crumb that’s far superior to standard box mixes. The secret lies in the finishing touch: a bright, citrusy orange glaze poured over the hot cake. As it cools in the turned-off oven, the glaze seeps into the surface, creating a beautiful marbled effect and infusing every bite with zesty flavor. It’s incredibly easy to make yet feels homemade and sophisticated. Perfect for Thanksgiving desserts, cozy weekend brunches, or any time you crave the cozy flavors of fall without spending hours in the kitchen.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease and flour a tube pan (bundt pan).
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In a large bowl, combine the yellow cake mix, vegetable oil, water, eggs, mashed pumpkin, nutmeg, and cinnamon. Beat on medium speed until well blended.
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Pour the batter into the prepared tube pan.
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Bake for 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
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While the cake is baking, mix the confectioner's sugar and orange juice in a small bowl until smooth.
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As soon as the cake is removed from the oven, immediately spread the orange glaze evenly over the hot cake.
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Return the cake to the turned-off oven for 4-5 minutes to allow the glaze to seep into the cake.
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Remove the pan and let the cake cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
Note
For best results, use pure pumpkin puree, not pumpkin pie filling.
If you prefer a thinner glaze, add a teaspoon more orange juice. For a thicker glaze, add more confectioner's sugar.
This cake stores well at room temperature covered, or in the refrigerator for up to 3 days.
