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Halloween pumpkin cake

Halloween pumpkin cake

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(130 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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    27th Oct, 2011
    Lovely light, moist cake. My 4 year old helper added the juice of the whole orange to the batter instead of 1 tablespoon, maybe this added to the moistness. Will definitely make again, but probably without the frosting as we found it a bit rich.
    10th Oct, 2011
    Much better when it has been in the freezer for at least seven days.
    10th Oct, 2011
    An excellent cake, but is better, much better, for spending at least 7 days in a freezer.
    30th May, 2011
    Absolutely amazing! When making it, I thought that 500g of butternut squash was way too much, but once it was made, it was delicious, my sister who usually despises any cakes with something 'healthy' in was totally won over by the creation. Of course I didn't tell her it had butternut squash in until she had complemented me on it!
    20th Feb, 2011
    Excellent! The orange butter icing is delicious! I live abroad so had to substitute the mixed spice for 2 garam masala and 1 cinnamon, sounds weird but tasted great. Also the recipe works with a mix of white and cane sugar if you dont have muscavado.
    22nd Nov, 2010
    this cake is amazing! Simple to make, very rich but with a fresh taste, I had to cook mine much longer because the pumkin was defrosted and much more watery, but the result was great. I also added chopped roasted hazelnuts as a topping, they went very well, a great success!
    21st Nov, 2010
    Wow!! Even better than a carrot cake!! This one will be an all time favourite with all the family!!
    20th Nov, 2010
    really nice cake, tasted even better next day but didnt ice straight away, moist and everyone loved it , have made it twice already and will definately make it again
    15th Nov, 2010
    Lovely moist and dense cake. I had to use a slightly smaller tin which made the cake taller but nevertheless it was delicious! It was easy to make and the icing was yummy too, although I might use less icing next time as the cake had a smaller surface area due to smaller tin. I also had to cook it for nearly an hour. You'd never know it had pumpkin in it!!
    14th Nov, 2010
    Very good recipe - makes a huge cake so could easily half the quantities or freeze half the cake. Very moist, good texture, good spice level, keeps very well. I did not bother with the frosting - it just didn't really need it. Children hate pumpkin and pumpkin pie but loved this!


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