Halloween pumpkin cake

Halloween pumpkin cake

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(121 ratings)

Prep: 20 mins Cook: 30 mins


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

  • Freezable

Nutrition: per serving (15 slices)

  • kcal408
  • fat21g
  • saturates13g
  • carbs52g
  • sugars37g
  • fibre1g
  • protein5g
  • salt1.33g
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For the cake

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin or butternut squash flesh, grated

For drenching and frosting

  • 200g pack soft cheese
  • 85g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar, sifted
  • zest 1 orange and juice of half



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  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.

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Comments (174)

aibamyu's picture

Easy to make and so yummy!

toyotasmith's picture

I know this might sound stupid but I've never used pumpkin before and was just wondering what pieces you actually use to cook with. Do you use the stringy bit near the seeds or just the fleshy bit? Would like to make this for my little brother's birthday as it is on Halloween. Thanks for anyone's help

alisondavis's picture

I make loads of cakes and this one has to be rated as one of the most successful I have ever made.A cross between carrot cake and bread pudding......scrumptious!

bugbabe's picture

Awesome, couldn't tell the difference from a carrot cake but that is no bad thing. Gots lots of rave reviews too.

jburton's picture

Oh and just to add i diddnt have a square tin so used my spring form 9" round tin and it was fine.

jburton's picture

Amazing, truly amazing. I used Squash as we have so much of it growing, plus i didn't have sultanas so used currents instead.
My partner said it was like carrot cake as some of the other comments have said, and i agree with this.
It was really easy to make and smelt amazing, the, batter the oven when it was cooking and the finished article. The house smelt all lovely and welcoming. I will say though this took 55 mins to cook in my fan oven. After 30 mins i added 10 mins more and kept this up till cooked, needing just 5 mins more at the end. After the first 30 mins was up i also added some foil to the top of it as it was getting a bit dark and i was a bit worried, it turned out perfect.

jannet123's picture

Really loved this recipe. Like carrot cake only better and made loads.Intended using the mixture for cupcakes but ran out of cases so ended up making about 12 cupcakes + a round cake (like half a victoria sponge).Iced the large cake with orange buttercream and froze most of the cupcakes.They froze really well and were almost as nice (and less guilt-inducing ) as the iced cake.

brionychristie's picture

Delicious. I used some carrot as didn't have enough pumpkin, and it worked very well.

raqwilkinson's picture

Totally delicious. I cut it in half, have frozen the other half as it's quite big and I don't want to get fed up with it. I also pushed some smashed up walnuts in the batter just as it was going into the oven and they worked a treat. Only thing is the icing was quite runny, I'll be more careful adding the orange juice next time.

west1871's picture

Really lovely cake, very moist - took 50 mins in my fan oven.
I found that chopping the sultanas makes them not sink to the bottom of the mixture.
Luckily, when scooping out the pumpkin, I found that it came out all ready shredded..job done!
To sue B - did you use too much orange juice? if so use extra icing sugar to thicken it up again.

sbradley's picture

The cake was delicious and enjoyed by everyone who tried it. I will definitely make it again. However, my frosting was really runny, so much so that I couldn't speard it on the cake. We used it as a sauce instead and poured it over a piece of the cake in a dish. But does anyone know why it should have gone so thin?

applecrumble321's picture

My mum made this cake for my sons birthday, and the whole family loved it.
Ended up making frosting twice though, the first time using the juice of half an orange, instead of 1 tsp, sloppy!!

monroe's picture

I made this to take to a halloween party and everybody loved it. Even better than my usual carrot cake. Although I agree with other raters, it took longer than the 30 minutes to make, more like 50. Absolutely yummy

dutchsuzanne's picture

Delicious cake, my family loves it! Easy to make, used 'speculaas kruiden' instead, as I am in The Netherlands.

puddingbowl's picture

I have made this for a Halloween afternoon I'm hosting today. My casserole was too small so we had a bit of batter left over for a little thin tester cake which the flatmates had for dessert last night. Tastes great hot with a bit of icecream, really dense and puddingy. Took longer than stated to cook but that might just be our student cooker. Overall thought it tasted like a particularly nice spicy carrot cake. Looking forward to icing it today :D

vivwallace's picture

This is a fabulous cake. It's quite easy to make and tastes delicious!
I took the cake to work this morning and it was all gone by lunchtime with loads of wonderful comments and requests for the recipe!
Need to make another one for home now

alisondavis's picture

This was a total hit and was a welome break after making gallons of pumpkin soup!!
It did take an extra 10 minutes to cook though

noounoou's picture

I had to use Pure Organic spread instead of butter as my husband needs to be diry free and leave the frosting off and it still tastes lovely. What an excellent way to get your children to eat vegetables. Next time I will try in muffin cases ready for lunch boxes and ease for freezing.

dimbiwimbi's picture

So easy to make, and turns out amazing. Took an extra 10 mins to cook, like carrot cake but better!

gurzelwummidge's picture

Utterly yummy with, or without, the icing! Made it in two smaller cake tins and froze one of the cakes. Just as well as we would have eaten both if able!


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