Halloween pumpkin cake

Halloween pumpkin cake

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(138 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

      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, questions and tips

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    Cork home ec teacher
    11th Oct, 2013
    I made 24 muffins with this recipe ( place batter in jug to pour out as its very wet). They took about 25 mins to cook fully. They really are amazing!! So moist and taste wonderful. I'm making them with my class for Halloween. I did however, find the icing very runny. Next time I'll make it this way... 100g of soft cream cheese, 100g butter, 450g icing sugar, zest of one orange, 1tablesppin of juice... I'll let you know how it goes
    20th Aug, 2013
    Delicious! I improvised on the mixed spice as I didn't have any (used a tsp each of nutmeg, ginger and cinnamon). I used raisins instead of sultanas and topped with buttercream icing as I didn't have any cream cheese! It took more than twice as long as stated to cook (75 minutes) but it was WONDERFUL !
    1st Jul, 2013
    This is honestly the best cake I have ever eaten. I make it with butternut squash because pumpkin is hard to find outside of October, and it has become a family favourite. I also make it with standard buttercream rather than the cream cheese one because I prefer the taste. I will be making this cake forever now.
    4th Apr, 2013
    So nice helped make it @ a party IT ALL WENT!!!! Good******
    31st Mar, 2013
    Made this recipe with the kids and they absolutely loved it, despite claiming beforehand that there was no way that pumpkin cake could be nice. The cake was lovely and moist and very easy to make. The only complaint was that the frosting was a too runny, but this can be easily resolved. Will definitely be making this again.
    12th Feb, 2013
    I made into muffins and got 24. Beautiful even without frosting which is in the fridge, little too runny. Wish I'd read tip about using full fat cream cheese!! Will definitely try again
    5th Feb, 2013
    Baked this tonight with my children 4 and 7 - they loved making and eating it - although my daughter first said that she would never eat cake with butternut squash!! Did not have any oranges so used a lemon instead. Also I did not have enough butternut squash so made the weight up with a carrot. I used slightly less sugar and it is still more than sweet enough But allover a lovely moist, yummy cake. Not so keen on the raisins. Would probably replace them with some walnuts next time.
    1st Feb, 2013
    Lovely; mine wasn't dense at all. It was lovely and fluffy and spongy but moist. I turned them into cupcakes and they baked in 25 min. I used plain flour and a teaspoon of baking powder alongside the baking soda and the remainder of the ingredients. I added more cinnamon and omitted the orange juice but added the zest. Used regular pumpkin. Also made the topping out of greek yogurt and icing sugar; they kind of had a more brunch muffin feel rather than desert feel as i didn't find them too sweet.
    vintageabbie's picture
    1st Dec, 2012
    This was a huge success at work and for family! I used allspice instead of mixed, and my own buttercream icing instead of cream cheese, but the pumpkin and orange worked brilliantly! Was a lot of fun to make and delicious!
    30th Nov, 2012
    Forgot to rate sorry!


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