Halloween pumpkin cake

Halloween pumpkin cake

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(176 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

  • un-iced

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 a dairy product made from separating whole milk or cream into fat and…

    • 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 a dairy product made from separating whole milk or cream into fat and…

    • 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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    17th Nov, 2015
    Made this today! Fantastic! Didn't bother with the topping. A huge hit with Hubby and workmates! Worth the faff with the pumpkin grating (used my food processor). Cooked for more like 50/60 mins though. If you like carrot cake you'll love this! 5 stars
    18th Oct, 2015
    Delicious cake! Made without the frosting and it was really nice. Delicious from the freezer as wel, a keeper!
    19th Jan, 2015
    I've made this cake a few times now and it's been a great success. I also made it into cup cakes and piped the cream cheese topping on. I found the topping whips up better with an extra 50g cream cheese. The cake is so moist and keeps really well. I also used raisins instead of sultanas. Everyone loved this cake, well worth a try.
    juliaprior's picture
    2nd Nov, 2014
    I made this today to use up pumpkin left over from halloween. My tin was just slightly smaller than the recipe advised but the cake still came out well. I had to cook it quite a bit longer, I cooked for 30 mins before checking and then checked every 5 or so minutes thereafter, probably took about 50-60 mins in total to cook through. I covered with foil after a bit to avoid the top getting too dark and it came out fine, not burnt at the edges. My pumpkin was probably a bit drier as it had been scooped out and carved so probably dried out a bit by the time I cooked the cake. The cake was lovely and I enjoyed the frosting, it had a lovely fresh orange flavour and not too over powering. I used slightly less orange juice in the frosting, just kept adding as much juice as I dare to ensure the icing didn't get too runny. My tip would be to use a food processor to grate the pumpkin if you have one - definitely takes the hard work out of it! Great way to use up pumpkin (I also made soup!)
    19th Oct, 2014
    Seriously delicious. If you like carrot cake you will love this and it is soooo easy to make. Mine took a good 50 mins to cook though but was still fabulously moist. Great recipe to cook with kids. One for my recipe collection.
    tillyfloss80's picture
    31st Dec, 2013
    Amazingly good! I just wanted a recipe to use up the Halloween pumpkin and so glad that I gave this a try. Very moist & tasty and luckily mine wasn't too watery. (See tips.) Recommend giving this one a try.
    tillyfloss80's picture
    31st Dec, 2013
    Amazingly Good! I was surprised at just how yummy this cake was. I'd recommend squeezing out a lot of the juice from the pumpkin as I found this helped to solve the problem of the batter being too runny! Definitely give it a try.
    27th Nov, 2013
    Too difficult to get enough pumpkin grated - gave up :(
    11th Nov, 2013
    Absolutely delicious - incredibly moist. I didn't have any sultanas, but I grated an apple through - not sure it changed much though. I also didn't bother with the orange juice+zest, or with the frosting - in fact, I would say this cake doesn't really need frosting.
    5th Nov, 2013
    So so good, a new favourite in my house :)


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