A deliciously moist and full of flavour pumpkin cake traybake. The cream cheese frosting is really the icing on the cake. To be enjoyed at afternoon tea, elevenses, as a dessert or pop into your packed lunch.
You can also make this recipe into cupcakes or muffins. Simply adjust the baking time accordingly.
Oh my gosh are these ever delicious. One of the best dessert recipes I've prepared in a long time. All my guests raved. So very very moist and flavorful. This is a real keeper. Only change was I used Fat Free Cream Cheese but no one could even tell. - 16 Nov 2009 (Review from Allrecipes US | Canada)
Absolutely delicious!! Easy to make & very moist. I didn't have a 10 x 15 pan so I used a 9 x 13 and baked it for a few minutes longer until toothpick came out clean. Worked out great. Almost like a carrot cake with pumpkin. Yummy frosting too! Co-wrkers loved it also. Definately recommend! - 04 Nov 2009 (Review from Allrecipes US | Canada)
Simply fantastic!! The only change was that I used an 9x13 and baked about 15 minutes longer; otherwise this recipe is perfect as-is. I'll make this again and again. - 14 Nov 2010 (Review from Allrecipes US | Canada)