Orange Pumpkin Cake

Ingredients for Cake:

¾ cup shortening
2 ¼ cups packed brown sugar
3 eggs          
1 ½ cups canned pumpkin
½ cup thawed orange juice concentrate
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoon baking soda
¾ teaspoon ground nutmeg
¾ teaspoon ground allspice
1/3 cup milk
Ingredients for Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
½ teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
½ cup canned pumpkin
¼ cup caramel ice cream topping
¼ cup chopped pecans

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.

Cooking With Crevolyn
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