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New Recipes: Orange Pumpkin Cake & Pumpkin Trifle

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Move aside turkey, it’s time for dessert. Thanksgiving dessert is just as important as dinner, maybe even more so. We’ve brought you some of our favorite dessert recipes in the past, but we have two special festive pumpkin recipes this time around. Not only are we featuring a recipe for homemade pumpkin cake, but also a recipe for a pumpkin trifle that can be made with the left over cake. It’s making the most out of your dessert leftovers on Thanksgiving.

Pumpkin is one of our Fall-time favorites. Its pairing with cinnamon and nutmeg gives dessert recipes a spiced flavor that warms you up. And it just wouldn’t be a Thanksgiving feast without a slice of pumpkin pie to close out the night. Our friends, the Two Old Crabs, have shared with us a brand new cake recipe that may very well replace your pumpkin pie.

Orange Pumpkin Cake is a dreamy homemade cake recipe that is layered with a gooey cream cheese filling. Drizzled with a rich caramel sauce and chopped pecans, its beautiful presentation will impress your guests. Then to make things even more mouthwatering, the Two Old Crabs have also shared with us a recipe for a Pumpkin Trifle using the left-over cake. It’s two ooey gooey desserts for the price of one.

Orange Pumpkin Cake

Orange Pumpkin Cake

Ingredients

  • 3/4 cup shortening
  • 2 1/4 cup dark brown sugar, packed
  • 3 large eggs
  • 1 1/2 cup canned pumpkin
  • 1/2 cup thawed orange juice concentrate
  • 2 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/3 cup whole milk
  • 1/4 teaspoon (scant) freshly grated nutmeg

For the Filling:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 8-ounce container Cool Whip
  • 1/2 cup canned pumpkin
  • 1/2 cup caramel (homemade or store bought)
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. In large bowl, cream shortening & brown sugar until light & fluffy.
  3. Add eggs, one at a time, beating well after each.
  4. Stir in pumpkin & orange juice concentrate.
  5. In separate bowl, combine flour, baking powder, cinnamon, baking soda & pumpkin pie spice.
  6. Add to creamed mixture alternately with milk, beating well after each addition.
  7. Pour into two prepared 9” round cake pans.
  8. Bake for 28 32 minutes or until a toothpick inserted in center comes out clean.
  9. Cool for 10 minutes before removing from pans onto cooling racks.

For the Filling:

  1. In large bowl, beat cream cheese until light & fluffy.
  2. Add powdered sugar and pumpkin pie spice.
  3. Beat until smooth.
  4. Fold in Cool Whip and pumpkin.
  5. Cut each cake horizontally into two layers.

To Assemble:

  1. Place bottom layer on serving plate.
  2. Spread with 1/3 the filling.
  3. Repeat two more times, then top with final layer.
  4. Drizzle with caramel, letting it drip down the sides, then sprinkle with chopped pecans

 

Pumpkin Trifle

 

Pumpkin Trifle

Ingredients

  • 1/2 leftover Orange Pumpkin Cake (recipe #197)
  • 2 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1 small pinch salt
  • 1 cup powdered sugar
  • caramel sauce (homemade or store bought)
  • 1 cup chopped pecans

Instructions

  1. In medium bowl, whip cream until stiff peaks form.
  2. Add vanilla & salt.
  3. Add powdered sugar slowly, mixing until it’s well incorporated.
  4. Crumble the cake into chunks.
  5. Put 1/3 cake chunks into bottom of trifle dish.
  6. Add 1/3 whipped cream.
  7. Drizzle with caramel sauce.
  8. Sprinkle 1/4 cup chopped pecans.
  9. Repeat steps 5 8 two more times, ending with whipped cream, caramel & pecans on top.
  10. Prepare yourself: rave reviews will definitely follow!
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