Pumpkin Cake with Orange Glaze

From: Blessed*One

On Aug 5, 2009

This was awesome! I made it with a pumpkin from my yard, and it came out great. So moist and tasty. I used 1/2 cup applesauce and 1/4 cup butter in place of the shortening. I only used 1/8 cup of water. Used craisins in place of raisins. Instead of the premade pumpkin pie spice, I had to use Substitution for Pumpkin Pie Spice, since I had none of the premade. Thanks!

From: raposok

On Oct 7, 2007

Beautiful cake both to look at and to eat! It was the surprise hit of our Thanksgiving dinner. It will now be a part of our Thanksgiving traditions. It was easy enough to make with my 5 year old and was elegant enough to serve at a dinner party. Thank you for sharing this beautiful recipe. I made some small changes to the recipe: (1) I used butter instead of shortening, (2) I reduced the brown sugar to 1-1/2c. and (3) I used a can of pumpkin pie filling instead of using fresh pumpkin and the pumpkin pie spice.

From: Miss Annie

On Oct 23, 2002

This was a very good cake. It was light textured, and moist. The orange glaze gave it another layer of flavoring, which was delightful. I think the flavors all pulled together for a delightful dessert. My family enjoyed it Thanks so much for sharing this recipe.

From: Gail Blue Eyes

On Nov 2, 2002

Yum, yum, yummers, yum. Is that enought yums for ya This cake was so moist and tender. The raisins and walnuts give it a little texture. But it is the orange glaze that just makes you weak in the knees. Shari2, we love this and are having again for Thanksgiving. Thanks!!