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Halloween pumpkin cake

Halloween pumpkin cake

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(129 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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    31st Oct, 2011
    This is a wonderful recipe. The cake is moist and has so much flavour. It was also easy to do. It has gone down a treat!
    susannahgrammar's picture
    31st Oct, 2011
    I can only agree that this is a moist, flavourful and most importantly really easy cake recipe. I also had the experience that it needed 15 plus minutes more than the stated baking time, and the frosting was unfortunately a disaster - runny (but tasty), then far far too sweet after trying to thicken it up with icing sugar. Maybe it is because I used a discounted cream cheese? Anyway, will try the icing again someday but the cake is also lovely, and far less rich, without.
    31st Oct, 2011
    Yummy! Can't wait to share with tonight's trick or treaters! Used half the recipe and made 18 buns. In oven for 25 mins. Perfect!
    31st Oct, 2011
    This is really yummy, but takes alot longer than 30 min in the oven. i had to cover mine in foil and bake for nearly an hour. Really tasty and moist.
    30th Oct, 2011
    Made muffins and iced with a thick orange and lemon glace icing. Moist and spicy and made a nice change from carrot cakes.
    30th Oct, 2011
    This recipe is fab! I made fairy/cupcakes instead of one large cake but it still worked brilliantly and didnt take as long to bake. Instead of the frosting I used orange glacé icing - only because I didn't have the correct ingredients for frosting, but went down a treat. Lovely moist and tasty recipe i will definitely be making them again
    29th Oct, 2011
    Totally gorgeous and so simple to make.......Lush!
    29th Oct, 2011
    Made this cake for work colleagues and it was very popular! As others have said, it needed longer than 30 minutes in the oven - I gave it 45 and it was just right. The cake is lovely and moist, the pumpkin adds to the moisture but you really can't taste the flavour. It made a lovely big tray bake - I cut it into 18 portions and they were still on the generous side! The frosting ended up more like a sauce, even after doubling the amount of icing sugar and putting it in the fridge for an hour! If I were making it again, I'd leave out the orange juice and zest and try it with orange or vanilla essence instead.
    28th Oct, 2011
    This cake turned out lovely and moist but only after 55 minutes in the oven! the frosting went very runny too even with extra icing sugar and time in the fridge... was more of a cream than frosting.
    27th Oct, 2011
    Just Brill!!


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