Orange Pumpkin Cake

By dorchuk

Ingredients

• FILLING:
• 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

Details

Servings 12
Preparation time 10mins
Cooking time 52mins
Adapted from tasteofhome.com

Preparation

Step 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.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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.
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. Yield: 12 servings.