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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    30th Nov, 2012
    Made twice, both wonderful! Added carrots the second time 'cause I didn't have enough pumpkin flesh, a big hit all the same!! If you like it, try using crystallized ginger instead of raisins: delicious!!
    17th Nov, 2012
    This was delicious and a very big hit at a dinner party. I divided the batter and made two layers, making a little extra frosting to sandwich them together.
    17th Nov, 2012
    My first ever attempt at baking and boy this came out delicious! Was a huge hit in my house and would definitely make this again (and not just for halloween!). Very soft and moist and packed with flavour! Recommended 100%!
    9th Nov, 2012
    This cake is an absolute winner and delicious! I would agree with many people's comments where the cake should be baked for longer - around the 45mins mark. I too found the volumes for the icing made it quite runny. I tried the following amounts when making the icing for the second time which worked better: 125g soft cheese 50g butter 300g icing sugar Dash of orange juice Zest from ½ an orange
    4th Nov, 2012
    I make this cake several times a year with both pumpkin & butternut squash. It's always a huge hit & I like to surprise people with what's in it! If you like carrot cake then you will LOVE this! It ALWAYS needs longer cooking time than stated so keep checking on it. I've also had problems with the frosting but it works better with full fat cheese & remember to refrigerate it.
    2nd Nov, 2012
    This cake was asbolutely fantastic and went down very well with myhusband and daughters work colleagues. However, I did have trouble with the topping as it was very runny and wouldnt set. I ended up using 4 times the amount of icing sugar, which made it very sweet. Dont know if it was my fault or the recipe but would still make the cake again.
    2nd Nov, 2012
    Really easy recipe and so tasty, who knew pumpkin would taste so good in a cake. My 3 year old loved it. I had some left over and made a few cupcakes. I didn't put icing on the cupcakes as my daughter loved the taste of them without it.
    2nd Nov, 2012
    I've made this twice in the last week! Everyone at work loves it. The first time was with leftover carving pumpkin, and this time was with a harlequin squash (exactly 500g after peeling etc). As many have said it does take longer than 30 mins in the oven, mine take about 60-70 mins, so i've been covering in tin foil to stop the top from burning at about 30 mins in. Yummy though, may become a staple cake!
    1st Nov, 2012
    Love this cake and the frosting is amazing! Only took 20 minutes on 160c in my oven...how funny!
    31st Oct, 2012
    Great recipe. Simple to make and really delicious! Did take longer to cook than the recipe states, but still really moist.


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