Pumpkin Spice Cake with Orange Sauce

Total Time
50mins
Prep
20 mins
Cook
30 mins

This makes for a very good non-dairy dessert or snack.

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Ingredients

Nutrition

Directions

  1. Beat margarine at medium speed with an electric mixer until creamy.
  2. Gradually add sugar, beating well.
  3. Add eggs, 1 at a time, beating until blended after each addition.
  4. Stir in pumpkin and vanilla.
  5. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
  6. Pour into a greased and floured 9-inch round cakepan.
  7. Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
  9. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
  10. Remove doily, and serve with Orange Sauce.
  11. To make the Orange Sauce----------.
  12. Whisk together all ingredients in a heavy saucepan until blended.
  13. Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
Most Helpful

5 5

WOWEE! This was so soft and spicy and yummy! It also made the house smell great! In place of regular sugar, I used 1/2 cup Splenda Granular plus 2T Splenda brown sugar blend which keeps it from having an aftertaste. I used canned pumpkin and 1 cup whole wheat pastry flour plus 1/2 cup whole wheat flour. This still rose nicely and wasn't heavy at all. Instead of powdered sugar, I just spread the glaze over the top of the whole thing. I made the glaze with 1 1/2T Splenda brown sugar blend, 1/2T cornstarch, 1/2 cup fresh OJ and 1/2tsp fresh lemon juice. It had a very nice orange flavor. I also served this with a strawberry/peach fruit compote I made and Cool whip lite. It felt like the Holidays! Just WONDERFUL! Freddy Cat approves! Made for the Please Review game.