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Pumpkin Date Coffee Cake

Categories: Buckles & Coffeecakes

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This Bundt cake is filled with the flavor of pumpkin and dates. It's topped with an orange glaze that dripped down the sides.


  • 1 c. sugar granulated
  • 3 tsp. Clabber Girl Baking Powder
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 lg. eggs
  • 1 c. pumpkin canned
  • 1/3 c. orange juice
  • 1/2 c. margarine melted
  • 1 tsp. orange peel grated
  • 1 c. chopped nuts
  • 3/4 c. dates chopped
  • Glaze (Pumpkin Date Coffee Cake)
    • 1 c. powdered sugar
    • 1 tsp. grated orange peel
    • 1-2 tbsp. orange juice
  • Topping (Pumpkin Date Coffee Cake)
    • 1/4 c. all-purpose flour
    • 1/2 tsp. cinnamon
    • 3 tbsp. margarine
    • 1/4 c. sugar


In a small bowl, combine all topping ingredients except margarine; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside.

Preheat oven to 375 F. Grease a 10-inch tube pan.
In a large bowl, sift together flour, sugar, Clabber Girl Baking Powder, spices, baking soda and salt; set aside. in a separate bowl beat eggs. stir in pumpkin, orange juice, margarine and orange peel. Add to dry ingredeints, stirring just until dry ingredients are moistened. Sir in nuts and dates. Spoon batter into prepared pan and sprinkle with topping mixture.

Bake at 375 F for 40 to 45 minutes or until tooghpick inserted in center comes out clean. Cool 30 minutes in pan; remove from pan.

In small bowl, blend all of glaze ingredients adding enough orange juice for desired consistency. Drizzle over cake.