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


Credit: Adam Albright

Recipe Summary

30 mins
30 mins
10 mins
1 hr 10 mins
10 mini cakes or 1 large cake


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; fat 13g; cholesterol 37mg; saturated fat 2g; carbohydrates 54g; mono fat 5g; poly fat 6g; insoluble fiber 3g; sugars 33g; protein 5g; vitamin a 2925IU; vitamin c 2.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 37.5mcg; vitamin b12 0.1mcg; sodium 255mg; potassium 151mg; calcium 94mg; iron 1.9mg.