Halloween pumpkin cake

Halloween pumpkin cake

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(127 ratings)

Prep: 20 mins Cook: 30 mins

Easy

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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Ingredients

    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

      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
      Eggs

      Egg

      egg

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

    • 200g butter, melted
      Butter

      Butter

      butt-err

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

    • zest 1 orange
      Orange

      Orange

      or-ange

      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

      Butter

      butt-err

      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
      Orange

      Orange

      or-ange

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

    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.

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    Comments (178)

    leelee66's picture

    Me and my daughter made this on halloween after hollowing out her pumpkin. It was absolutely gorgeous - probably best cake I have ever made.Took about 45 mins to bake though, but so moist. It doesn't last long!

    welshscouser's picture
    5

    Beautiful, I made some to take into work and everyone liked it :o)

    basketcase's picture
    5

    This recipe is absolutely delicious-even the children couldn't get enough of it! Very easy to make, just added another 10 mins onto the cooking time. Will certainly be making again.

    praslin's picture

    it does take longer than stated by my experience 5 mins more, if you fall short on the weight of pumpkin or butternut squash i made it up with walnuts really tasty.

    chef_tracey's picture
    5

    I used Buttenut Squash, Castor Sugar a made it in the Cake Cases for a Ghost Investigation on Halloween, and it was YUMMY!!

    In the cases, they take about 10-5 minutes in the oven at the temperature in the recipe and I got loads of comments saying how nice it was. I only used Castor as I couldn't get the one stated, and I used Butternut as I had 1 from college and work.

    I also didn't use the frosting in the recipe, I used Icing Sugar, and it was still lovely.

    rebecca1july's picture
    5

    This cake is very yummy Its very easey to make and freezes well.

    perargonium's picture
    5

    MADE WITH BUTTERNUT SQUASH WHICH WAS A BIT FIDDLY TO GRATE BUT WAS WORTH THE EFFORT - THIS HAS GOT TO BE THE BEST CAKE I HAVE EVER MADE - I EVEN IMPRESSED MY MUM!

    cakey-caz's picture
    4

    Made this for my work colleagues and they are all raving about it! Again found it took longer to cook than stated, but tasted fantastic. Will be making it again!

    rqn96q's picture
    5

    Five stars from me. Made this cake on Saturday and it's still lovely and moist today. Cake took about 50mins not 30.
    I took some to work and everybody really enjoyed it and said it was light considering it looked like quite a heavy cake. Will definaty make again. x

    jedifour's picture

    Absolutely fabulous! Beautifully moist and light. No one could believe it was pumpkin!

    kennie2083's picture
    5

    Made this for Halloween party and everyone loved it! I did have to lie to my cousin to get her to try it (told her it was carrot cake!) but she absolutely loved it but did admit she wouldn't have tried it if she'd known it was pumpkin. Now they all want the recipe!

    lisaann49's picture

    Made this cake and i though it was delicious my frosting for the top sis not work vey good it was a little thin but this did not spoil the taste it was gorgeous.

    lucycripps's picture

    Yummytastic! It needed to be cooked for about 10 mins longer (maybe more, I forget) and I didn't have an orange in the house so used orange essence instead. I'll do this again for sure - and not just for Halloween :)

    tickers59's picture
    5

    I forgot to say that it took an hour to cook, rather than 30 minutes. You just need to keep checking it. We have n't put any frosting on it and it is still lovely.

    tickers59's picture
    5

    Really tasty. Reminded us of the texture of jamaician ginger cake so we are going to add some ginger to the next one.

    rebeccadawnwillis's picture

    I made this for my school cooking class. The specification we were given was a recipe suitable for Halloween. It turned out fantastically even though my family thought they didn't like pumpkin! The only problem i found was the frosting needed an awful lot more icing sugar than stated because it wasn't stiff enough but add icing sugar until it is the consistancy of butter icing. Lovely.

    mother_ship's picture
    4

    Laurab - did you forget the eggs? or use plain flour instead of self-raising? Better luck next time!

    Having just eaten a slice I've decided I like pumpkin cake more than pumpkin pie and it's a lot less time consuming to make. Yummy!

    laurablazeviciute's picture

    I must have done something wrong. the cake turned like a soap with pumpkin flavour. yuk! maybe the batter was too liquid? any ideas why this may have happened?

    artillerydave's picture
    5

    What a yummie cake, so easy to make the toddlers enjoyed helping too. I omitted to sultanas (for husband and eldest sons sake) but this cake was still so tasty and moist. I cut this cake up into 16th and the slices were more than adequate. In total it took 50mins to cook perfect. I had never eaten pumpkin until i made this cake so i was rather reluctant . It looks like carrot cake has the consistency on banana cake, tastes of orange but is made from pumpkin (thats 4 out of your 5 a day in 1 slice) a definate winner in my house of fussy eaters . A must for everyone.

    janeswann's picture
    5

    Really delicious moist cake, I made mine in a smaller, deeper tin 20cm square as thats all I had, it took an hour to cook but was fabulous

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