New This Month

Donnell's Orange-Pumpkin Spice Cake


This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers.

  • Servings: 12

Source: The Martha Stewart Show, October Fall 2006


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • Zest of 1 orange
  • 1/2 cup buttermilk
  • 1/2 cup canned pumpkin
  • Orange Glaze


  1. Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.

  2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.

  4. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

Reviews Add a comment

  • MS11079828
    23 JUL, 2017
    I made this cake two years ago and it did not bake well, it took me more then 1 hour and fifteen minutes. I have no idea where i went wrong
  • Marion Anderson
    11 OCT, 2012
    this cake was so good and moist i am going to make and take it to church this weekend everyone has got to make it.
  • Brittle
    8 NOV, 2011
    This is a winner! After searching for a great pumpkin recipe to bring to my cousins' party, I chose this one. Bringing a cake I have never tasted is not usually something I like to do, but it worked out! The cake tastes mostly of orange, yet one can still taste a bit of pumpkin and subtle holiday spices. The cake is quite moist, almost like a pound cake, but not entirely the same. I flipped the cake, as it cracked in the oven and a powdered sugar glaze doesn't hide much. Fantastic cake!