Orange Pumpkin Cake

Name: Orange Pumpkin Cake
Ingredients: 3/4 cup shortening; 2-1/4 cups packed brown sugar; 3 eggs; 1-1/2 cups canned pumpkin; 1/2 cup thawed orange juice concentrate; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon baking soda; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground allspice; 1/3 cup 2% milk; 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 1/2 teaspoon pumpkin pie spice; 1 carton (8 ounces) frozen whipped topping, thawed; 1/2 cup canned pumpkin; 1/4 cup caramel ice cream topping; 1/4 cup chopped pecans

19 ingredients

4 steps

Ingredients

3/4 cup shortening
2-1/4 cups packed brown sugar
3 eggs
1-1/2 cups canned pumpkin
1/2 cup thawed orange juice concentrate
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/3 cup 2% milk
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup canned pumpkin
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Directions

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 in 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.
4

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.