Halloween pumpkin cake

Halloween pumpkin cake

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(112 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 15 generous portions

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (15 slices)

kcalories
408
protein
5g
carbs
52g
fat
21g
saturates
13g
fibre
1g
sugar
37g
salt
1.33g

Ingredients

For the cake

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • zest 1 orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin or butternut squash flesh, grated

For drenching and frosting

  • 200g pack soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • zest 1 orange and juice of half

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Recipe from Good Food magazine, October 2007

Comments, questions and tips

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Comments

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mandafers's picture
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Lovely cake! Made it in two tins to freeze one. Make sure to use full fat cream cheese as it comes out runny otherwise. Will always keep one of these in the freeer!

juliedreynolds's picture

I would agree about the length of time it takes to cook definitely not cooked after 30 mins still very liquid centre yet we used the correct size tin even after 50 mins too sloppy more likely nearer to 60 mins

susanjwilson's picture
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I've now made this recipe with my students with both pumpkin and butternut squash and its so tasty and moist. Both staff and students were impressed with the end product.

bess2001's picture
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i made this the other day, and am really disappointed with it ... it took over an hour to cook - my oven is fairly new and everything else works in it - i also found it a very heavy and dense cake .. my other half enjoyed it tho - just as well really as he is the one that is having to eat it - waste not etc im afraid i wont be making this one again

tricity-bendix's picture
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Amazing cake! Can't wait for Halloween to roll round again :)

kirsteenoliver's picture

Great cake - with the cream cheese in the topping does it need to be stored in the fridge or will it be okay in box?

thewhitecat's picture
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This was a definite winner in my family - even with the fussy people who wouldn't touch it if they knew there were vegetables in it. It had the perfect balance of moistness and hold.

claiprin's picture
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I agree that it does need a good 50mins in the oven but it tastes amazing. I used butternut squash as it is easier to grate.

hann77's picture
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this is a really moist cake and a real crowd pleaser, I did half butternut squash and half pumpkin flesh.

noreci's picture
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The best cake I have ever made, my daughter and I are craving it now!

nathalie27's picture

made it today as discribed with the frosting... it's very moist, tastefull and a calorie bomb! due to the spices it's very much like the yummie carrot cake (which is also great!).

sarahk71's picture
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most yummy cake ive ever made......yum!!

ruthecurran's picture

Used leftover pumpkin, this recipe is amazing! One of the best cakes I've ever made! Not sure about the frosting, maybe slightly less butter and more cheese?

A must try.

loopy08's picture
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This recipe is amazing, so moist, very similar to carrot cake only yummier than any i have tasted.
I made the mixture into cup cakes as some previous posters suggested. It made 34, they took about 15-20 mins in my fan oven. I didn't drizzle any orange juice over the finished cupcakes as would have been too fiddly and messy. I did frost them though and they looked and tasted fab.
My 2 year old 'helped' make them and inhaled two after lunch.
The only downside is the time it takes to prep the pumpkin.
I wonder could you use carrots instead?

jkhoare's picture

Mmmm...yummy. Had to cook it for about 55 mins but it was so moist and tasty. We also had it (without frosting) warm with cream as a pudding :)

jools78's picture

Excellent recipe, you do have to watch the water content though as it took quite a long time to cook!

I used gluten free flour as I have coeliac disease and it works really well. Everyone enjoyed it!

andrealphus's picture
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Interestingly, I did not rate this five stars, but that's what it came up as!

andrealphus's picture
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Really easy to make, and had a nice texture... I ended up using carrot (with 2 tbsp pumpkin) as I got fed up with trying to retrieve the pumpkin flesh and grating my knuckles! I found the orange juice quantities in the recipe slightly hard to follow, in terms of what you drizzled etc. and had to read a couple of times, and I felt that the cake needed a bit more depth of flavour in terms of spices, as it tasted a little bland. I also added about 100g of chopped walnuts, and sprinkled some on top. All in all, a good recipe, but I'll be adjusting it next time I make it.

evie0210's picture

This is a wonderful recipe. The cake is moist and has so much flavour. It was also easy to do. It has gone down a treat!

susannahgrammar's picture
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I can only agree that this is a moist, flavourful and most importantly really easy cake recipe. I also had the experience that it needed 15 plus minutes more than the stated baking time, and the frosting was unfortunately a disaster - runny (but tasty), then far far too sweet after trying to thicken it up with icing sugar. Maybe it is because I used a discounted cream cheese? Anyway, will try the icing again someday but the cake is also lovely, and far less rich, without.

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