Pumpkin cake is a classic is the ideal way of using up leftover pumpkin over the winter months. Whether the leftovers are from Halloween pumpkin carving or a harvest you were lucky enough to have in your back garden, you’re going to love this mouth-watering pumpkin cake recipe topped with thick cream cheese frosting and sprinkled with cinnamon. One of our favourite autumn and Halloween recipes, this pumpkin cake serves 10-12 people and is perfect for serving at a party of get together. This quick vegetable cake recipe only 20 mins to prep. Store this delicious pumpkin cake in an airtight container in a cool, dry place. If you’ve added the whipped cream topping, it’s best stored in the fridge so you enjoy this pumpkin cake for longer.
- 400g prepared pumpkin
- 175ml sunflower oil
- 250g light muscovado sugar
- 2 medium eggs
- 175g self-raising flour, sieved
- ¾ tsp bicarbonate of soda
- 1 tsp ground ginger
- ½ tsp each ground cinnamon and ground mixed spice
- For the topping:
- 300g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
- pinch of cinnamon (optional)
Set the oven to 180°C, gas 4. Put the pumpkin flesh into a large bowl with 1 tablespoon water. Cover with cling film, pierce the film a few times, then microwave on High for 8 mins. Alternatively, cook in pan with 4 tbsp water for 15 mins, then drain.
Use a hand-held stick blender to blend the pumpkin flesh until smooth.
Put the oil, sugar and eggs in a large bowl and whisk together, using a hand-held electric mixer, until thick and pale.
Fold in the flour, bicarbonate of soda, and spices. Gently stir in the pumpkin purée. Spoon the mixture into the prepared tin. Bake for 40-50 mins, or until a skewer inserted into the cake comes out clean.
Leave the cake in the tin for 5 mins. Run a knife around the edges and turn cake out on to a wire rack to cool.
To make the topping whisk the icing sugar, butter and cream cheese in a large mixing bowl with an electric hand whisk. Spoon on top of the cake and spread evenly. Dust with cinnamon and serve.
Loosely wrap cooled and decorated pumpkin cake in cling film, then put into a sealed freezer-proof box for up to 1 month. Defrost at room temperature for 2 hours or overnight in the fridge.