Halloween pumpkin cake

Halloween pumpkin cake

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(121 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 (174)

    sophieew's picture

    Really delicious and easy. I made as fairy cakes and got 30 in total. Rather than using the topping I sprinkled a few pumpkin seeds on top of each one - a nice little bit of crunch.

    mika@mangoproducciones.es's picture
    5

    This is fantastic but I found the bakingtime too short and had it for 50 miutes in the oven!

    praslin's picture

    I make this with butternut squash as suggested, and everyone that has tried it loves it. If using pumpkin from halloween i found it very fiddly. Great if you have a magimix. One of the best cakes ever.

    mimisardine's picture
    5

    Absolutely delicious. So, so good. It's better than carrot cake for sure. Would definitely work well as a cupcakes. I agree though that it really needs more than 30 minutes as it is quite a wet batter. 40-45 is probably more apt.

    nemnem's picture
    5

    The best cake I have ever made or eaten. Everyone loved it! and it definatly makes 15 'generous' servings. I might cut it in to a few more next time.

    sliverwolf's picture
    5

    I bought dark muscovado sugar (it was all they had left in my local supermarket) and accidently bought a ruby grapefruit instead of an orange (don't ask!). However the cake still tasted and looked fabulous although it took twice as long to cook than the recipe said (this could be due to my ancient oven). I also had to freeze about two thirds of it as there is only the two of us but those bits we've defrosted still taste marvellous and I tried having it with custard instead of the frosting which was very warming and wintery.

    stripyem's picture
    5

    This was such a great cake to make, and unusual! Solid and pudding like but not too heavy when you ate it. The orange topping was fab! Loved by everyone.

    mandylep's picture
    5

    Easy and really good !

    veronikak's picture
    5

    Beautiful cake! Doesn't dry up, instead remains moist and is even better on the second and the third day.

    jfenlon's picture

    When I made this cake I had to cook it for an extra 10 minutes as it was nowhere near cooked after 30 minutes.

    sansfoodfile's picture

    Made two of these for Halloween. They were well received. The cake was quite dense rather like a bread pudding. I doubled up on the spices as I love the smell and taste. Will make again.

    kodeia's picture

    made it in cupcake cases for trick-or-treaters, and piped pumpkin faces onto them - all the kids loved them, will definitely make again!

    tatter's picture
    5

    made it yesterday, for my daughter's Hallowen party. The cake was an absolute hit, and as I still have a couple of pumpkins left, I think I'll make it again soon.
    More recipes like this!

    lorien's picture
    5

    Tried baking this for Halloween to bring into work.

    Was a BIG hit!!

    Thanks

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