No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Donnell's Orange-Pumpkin Spice Cake

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

  • servings: 12




  • 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. Step 1

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

  2. Step 2

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

  3. Step 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. Step 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.

The Martha Stewart Show, October Fall 2006



Reviews (2)

  • 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!