Halloween pumpkin cake

Halloween pumpkin cake

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(136 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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    23rd Feb, 2012
    Great cake - with the cream cheese in the topping does it need to be stored in the fridge or will it be okay in box?
    11th Feb, 2012
    This was a definite winner in my family - even with the fussy people who wouldn't touch it if they knew there were vegetables in it. It had the perfect balance of moistness and hold.
    5th Dec, 2011
    I agree that it does need a good 50mins in the oven but it tastes amazing. I used butternut squash as it is easier to grate.
    4th Dec, 2011
    this is a really moist cake and a real crowd pleaser, I did half butternut squash and half pumpkin flesh.
    17th Nov, 2011
    The best cake I have ever made, my daughter and I are craving it now!
    8th Nov, 2011
    made it today as discribed with the frosting... it's very moist, tastefull and a calorie bomb! due to the spices it's very much like the yummie carrot cake (which is also great!).
    8th Nov, 2011
    most yummy cake ive ever made......yum!!
    6th Nov, 2011
    Used leftover pumpkin, this recipe is amazing! One of the best cakes I've ever made! Not sure about the frosting, maybe slightly less butter and more cheese? A must try.
    4th Nov, 2011
    This recipe is amazing, so moist, very similar to carrot cake only yummier than any i have tasted. I made the mixture into cup cakes as some previous posters suggested. It made 34, they took about 15-20 mins in my fan oven. I didn't drizzle any orange juice over the finished cupcakes as would have been too fiddly and messy. I did frost them though and they looked and tasted fab. My 2 year old 'helped' make them and inhaled two after lunch. The only downside is the time it takes to prep the pumpkin. I wonder could you use carrots instead?
    2nd Nov, 2011
    Mmmm...yummy. Had to cook it for about 55 mins but it was so moist and tasty. We also had it (without frosting) warm with cream as a pudding :)


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