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Pumpkin Cake with Orange Buttercream Frosting

November 2, 2013

Of course there had to be a little bit of ‘scary’ fun for Halloween.  A single layer cake that is fun to decorate on your own or with some fabulous ornaments my Aunt Mary made many years ago.  I am still amazed at the things she created.


Pumpkin Cake with Orange Buttercream Frosting


  • 1 C. All-Purpose Flour
  • 1 t. Baking Powder
  • 1/2 t. Baking Soda
  • 1/2 t. Kosher Salt
  • 1 t. Ground Cinnamon1/2 t. Ground Giner
  • 1/2 t. Ground Nutmeg
  • 2 Extra Lg. Eggs
  • 1 C. Canned Pumpkin Puree
  • 1/2 C. Granulated Sugar
  • 1/2 C. Light Brown Sugar (lightly packed)
  • 1/2 C. Vegetable Oil
  • Orange Buttercream Frosting (see below)


  1. Preheat oven to 350 degrees/grease an 8″ cake pan
  2. Sift flour, baking powder, baking soda, salt, cinnamon, giner and nutmeg in a medium bowl
  3. In a large bowl whisk the eggs, pumpkin, sugar, brown sugar and oil
  4. Add the flour mixture slowly and stir well until combined
  5. Pour into prepared pan and bake for approximately 35 minutes (until toothpick inserted in center comes out clean
  6. Cool completely
  7. When cool frost with desired frosting





Orange Buttercream Frosting

Ingredients and Preparation

  • 1/4 C. Unsalted Butter (softened)
  • 2 C. Confectioners’ Sugar
  • 1 t. Grated Orange Peel
  • 3/4 t. Vanilla Extract
  • 2-3 T. Orange Juice

Cream the butter until light and fluffy; beat in the sugar, orange peel and vanilla. Add enough orange juice to the consistency you prefer.

(yield: 1 Cup)



Serves: 8-10

Recipe from



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