Pumpkin cake is a classic is the ideal way of using up leftover pumpkin over the winter months. Whether the leftovers are from Halloween pumpkin carving or a harvest you were lucky enough to have in your back garden, you’re going to love this mouth-watering pumpkin cake recipe topped with thick cream cheese frosting and sprinkled with cinnamon. One of our favourite autumn and Halloween recipes, this pumpkin cake serves 10-12 people and is perfect for serving at a party of get together. This quick vegetable cake recipe only 20 mins to prep. Store this delicious pumpkin cake in an airtight container in a cool, dry place. If you’ve added the whipped cream topping, it’s best stored in the fridge so you enjoy this pumpkin cake for longer.
Ingredients
- 400g prepared pumpkin
- 175ml sunflower oil
- 250g light muscovado sugar
- 2 medium eggs
- 175g self-raising flour, sieved
- ¾ tsp bicarbonate of soda
- 1 tsp ground ginger
- ½ tsp each ground cinnamon and ground mixed spice
For the topping:
- 300g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
- pinch of cinnamon (optional)
WEIGHT CONVERTER
Method
- Set the oven to 180°C, gas 4. Put the pumpkin flesh into a large bowl with 1 tablespoon water. Cover with cling film, pierce the film a few times, then microwave on High for 8 mins. Alternatively, cook in pan with 4 tbsp water for 15 mins, then drain.
- Use a hand-held stick blender to blend the pumpkin flesh until smooth.
- Put the oil, sugar and eggs in a large bowl and whisk together, using a hand-held electric mixer, until thick and pale.
- Fold in the flour, bicarbonate of soda, and spices. Gently stir in the pumpkin purée. Spoon the mixture into the prepared tin. Bake for 40-50 mins, or until a skewer inserted into the cake comes out clean.
- Leave the cake in the tin for 5 mins. Run a knife around the edges and turn cake out on to a wire rack to cool.
- To make the topping whisk the icing sugar, butter and cream cheese in a large mixing bowl with an electric hand whisk. Spoon on top of the cake and spread evenly. Dust with cinnamon and serve.
Top Tip for making Pumpkin cake
Loosely wrap cooled and decorated pumpkin cake in cling film, then put into a sealed freezer-proof box for up to 1 month. Defrost at room temperature for 2 hours or overnight in the fridge.
Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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