The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325º.
1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
3 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon vanilla extract
3 tablespoons fresh orange juice
Fresh orange sections (optional)
How to Make It
Preheat oven to 350°.
To prepare cake, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture.
Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on wire rack.
To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections, if desired.
This cake is delicious! Made it for my mother's holiday party for the neighborhood. Everyone loved it. It was moist and flavorful. The oranges on the top look and taste great, and they are definitely worth the effort, so don't leave them out!
The cake was good, and I did use cake flour. The glaze is terrific. It was also relatively fast to put together. Will definitely make again, perhaps with more glaze. I rarely give 5 stars so this is a good rating for me.
I have made this several times over the years and have always had good luck and feedback. Maybe the other user's cake was heavy because they didn't use cake flour? Mine has always turned out very nice. Pumpkin products tend to be a little heavier than your normal chocolate and vanilla anyhow. But the flavor is nice especially paired with the cream cheese frosting.
The glaze is awesome! The cake has good taste but is a bit dry; maybe because cooking time given was too long. Thankfully, I thought it "smelled done" and took it out a little early, and it could have baked even five minutes less. I suggest checking for doneness after 45 minutes, especially if your oven tends to run hot.