• 15 Ratings

Say goodbye to cinnamon rolls -- these yummy cakes are our new favorite glazed breakfast treat. This is one pumpkin recipe you'll crave year-round.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Generously grease and flour ten 3 3/4- to 4-inch fluted individual tube pans or one 10-inch fluted tube pan. Remove 2 tsp. zest and squeeze juice from orange. Set juice aside for glaze.

  • In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined.

  • Sprinkle about 1 Tbsp. pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Or sprinkle all of the pecans in 10-inch pan and top with all of the batter. Bake 30 to 35 minutes for mini cakes, 45 to 50 minutes for 10-inch cake, or until a wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan(s); cool completely on wire rack.

  • Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (3 to 4 tsp.) to reach drizzling consistency.

  • Drizzle cake(s) with glaze and, if desired, sprinkle with additional pumpkin pie spice.

Nutrition Facts

341 calories; 13 g total fat; 2 g saturated fat; 6 g polyunsaturated fat; 5 g monounsaturated fat; 37 mg cholesterol; 255 mg sodium. 151 mg potassium; 54 g carbohydrates; 3 g fiber; 33 g sugar; 5 g protein; 0 g trans fatty acid; 2925 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 94 mg calcium; 2 mg iron;


15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0