Pumpkin cake squares with cream cheese frosting

    1 hour

    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.

    23 people made this

    Makes: 24 bars

    • 250g plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1/8 ground cloves or ground allspice
    • 4 eggs
    • 335g caster sugar
    • 250ml rapeseed oil
    • 425g pumpkin puree
    • 225g grated carrots
    • 250g tinned pineapple, coarsely pureed
    • Cream cheese frosting
    • 225g cream cheese, room temperature
    • 90g butter, softened
    • 1 teaspoon vanilla extract
    • 300g icing sugar

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Preheat an oven to 180 C / Gas 4. Grease and flour a 25x38cm or similar sized baking tin. Whisk together the flour, salt, baking soda, bicarbonate of soda, cinnamon and spices in a bowl.
    2. Beat the eggs in a mixing bowl. Whisk in the caster sugar, rapeseed oil and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking tin.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 25 to 30 minutes. Cool completely in the tin before cutting into squares.
    4. While the pumpkin cake squares are cooling, beat the cream cheese, butter, vanilla extract and icing sugar together in a bowl until smooth. Ice the cooled cake with the cream cheese frosting.

    Cook's note

    You can also make this recipe into cupcakes or muffins. Simply adjust the baking time accordingly.

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    Reviews & ratings
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    Reviews in English (22)


    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)