This delightful spiced pumpkin cake is paired with a luscious orange cream frosting, creating a perfect balance of warm spices and citrusy sweetness.
Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, combine the spice cake mix, pudding mix, pumpkin puree, eggs, cinnamon, and ginger.
Mixing the dry and wet ingredients separately before combining can help prevent lumps.
Using an electric mixer, beat the mixture on low speed until just combined, then increase to medium speed and beat for 2 minutes.
Avoid overmixing to keep the cake light and fluffy.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pan halfway through baking ensures even cooking.
Let the cake cool in the pan on a wire rack for at least 20 minutes.
Cooling the cake prevents the frosting from melting when applied.
In a mixing bowl, beat the butter on low speed until smooth.
Softened butter blends more easily, creating a smoother frosting.
Gradually add the confectioners' sugar and orange juice, beating on low speed until combined, then on medium speed until fluffy.
Add the orange juice a little at a time to achieve the desired consistency.
Spread the frosting evenly over the cooled cake.
Use a spatula to create decorative swirls on the frosting.
Optionally, sprinkle chopped walnuts on top for garnish.
Toasting the walnuts beforehand enhances their flavor.
Serve the cake and enjoy! Store any leftovers in the refrigerator.
Bring refrigerated cake to room temperature before serving for the best flavor.
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