Pumpkin Citrus Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 5.8 g
  • Cholesterol: 0.3 mg
  • Sodium: 330.2 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.8 g

View full nutritional breakdown of Pumpkin Citrus Cake calories by ingredient
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Adapted from http://www.yummylocal.com/recipes/pumpkin-
Adapted from http://www.yummylocal.com/recipes/pumpkin-

Number of Servings: 16


    1/2 cup butter, softened
    1 (15-ounce) can pumpkin
    2 eggs
    1/2 teaspoon vanilla extract

    1/2 cup granulated sugar
    2 1/2 cups sifted cake flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    (or cake mix)

    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1 (12-ounce) can evaporated fat-free milk

    For frosting :
    8 oz cream cheese, room temprature
    1 cup sour cream
    2/3 cups sugar

    For syrup:
    1/3 cup orange juice
    1/3 cup sugar

    1-2 cups mandarin oranges in light syrup, drained
    .5 - 1 cup pomegranate seeds (about 1or 2)


I used a cake mix instead of the flour, sugar, baking soda, salt and baking powder. Skip the first step of beating the sugar and butter and add the spices to the cake mix. I also subbed prune juice for the butter.


Preheat oven to 350.
Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add eggs, one at a time, beating well after each addition and vanilla; beat until well blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray.
Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Split cakes in halves, brush with orange syrup each .

For frosting beat cream-cheese with sugar until smooth and light, add sour cream beat for some more time.

Place 1 cake layer on a plate. Spread cream cheese frosting evenly over top of cake. Top with the next cake layer; spread cream cheese frosting over top, continue like this with other 2 layers, spread frosting on the sides. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator

Serving Size:12 pieces

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