Break out the Bundt pan! This intoxicating pumpkin spice cake is drizzled with a sweet orange glaze, and topped with nuts. Or try the rich vanilla frosting! Both toppings are so tasty, you will probably want to make two cakes.

Allrecipes Member
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Orange Glaze:

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor CRISCO®. Flour lightly.

    Advertisement
  • Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.

  • Combine granulated sugar, melted CRISCO® Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.

  • Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.

  • Bake at 350 degrees F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15-20 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.

  • Combine confectioners' sugar, orange peel and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.

Vanilla Frosting Variation

Ingredients: 1/4 cup Butter Flavor Crisco(R) all-vegetable shortening or 1/4 Butter Flavor Crisco(R) stick; 2 cups confectioners' sugar, sifted; 3 tablespoons milk; 1 teaspoon vanilla extract; Chopped nuts.

1. Melt Butter Flavor Crisco(R) in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended.

2. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.

3. Drizzle frosting over top and side of cake. Sprinkle nuts over top of cake.

Nutrition Facts

469 calories; protein 5.3g; carbohydrates 69.6g; fat 19.7g; cholesterol 62mg; sodium 427.5mg. Full Nutrition
Advertisement

Reviews (24)

Rating: 5 stars
09/23/2010
No wonder I liked this cake - it wasn't until I tasted it and remembered another Crisco pumpkin cake I made not long ago, that I learned the two are the same! Just as my rating for "A Little Country Pumpkin Cake," this is 5-star good - moist, dense and not too sweet. I was tempted to omit the raisins, but did include them and they are a worthy addition, but not necessary. I also used vegetable oil rather than the melted Crisco, saving myself a few minutes. I drizzled the cake with a simple powdered sugar glaze to which I added a couple of good shakes of cinnamon. Very pumpkin-y! Read More
(25)
Rating: 4 stars
11/16/2007
I used dried cranberries instead of raisins and doubled the orange zest in the glaze which made a huge difference. Very moist and flavorful. It was a huge hit for Thanksgiving last year so I'm making it up again this year! Read More
(10)
Rating: 3 stars
12/12/2003
if your looking for a basic pumpkin cake recipe this is nice and moist but the orange glaze really didnt add alot of flavor or appeal. Read More
(9)
Advertisement
Rating: 5 stars
11/22/2010
A great way to surprise everyone with a new pumpkin recipe for the holidays! I substituted applesauce for the oil. This made it more dense, but still very good. Also, I used only 1.5 cups of sugar which did not sacrifice the taste. Read More
(8)
Rating: 4 stars
01/27/2011
The first time I made this it was good enough to make again, but with some modifications. I changed the following ingredient amounts to: 1-1/2 c. sugar, 1/2 c. Crisco oil, 3 eggs, 1 tsp cinnamon, 1/4 tsp ginger, added 1/4 tsp nutmeg. The original recipe had too much cinnamon and ginger for my taste and my pie recipe has nutmeg so I threw that in. I wanted to reduce the sugar and eggs and I didn't want to have to melt some shortening. I've done it both with and without raisins and it's good either way. It turned out fine with these modifications and I personally like it better. Read More
(6)
Rating: 5 stars
10/01/2006
I'll definitely be making this again. The only change I made was to replace half of the all purpose flour with cake and pastry flour (but I do that will all my cakes), and it was awesome! Definitely wait until the cake has cooled off completely to glaze it, though. Mine was still warm because I was in a rush and it kind of disappeared, but still tasted great. Read More
(5)
Advertisement
Rating: 5 stars
09/29/2010
Very good cake and it fixed my pumpkin craving. This is a very, very moist cake and I think I probably should have baked it an extra five minutes but it's still good. I left out the raisins and replaced with pecans. I used a different glaze on top (melted butter, milk, powdered sugar and cinnamon) and it was delicious. I also used oil instead of shortening and it was fine. Great cake for the holidays. Read More
(5)
Rating: 5 stars
09/24/2010
This cake was amazing! It was so moist and delicious, even my husband who doesn't really like pumpkin loved it. I did not do the orange glaze because I didn't have any oranges so I did a pumpkin spice glaze and no walnuts. Read More
(4)
Rating: 5 stars
11/13/2007
I made this cake with the vanilla icing and my family positively devoured it. This cake is so moist and tastes even better the day after it's been baked. If you're looking for a recipe for pumpkin cake, look no farther; this is it! Read More
(4)