Pumpkin Spice Cake with Orange Sauce

READY IN: 50mins
Recipe by Mirj

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

Top Review by Engrossed

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.

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.

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