Pumpkin cake with cream cheese frosting

    Pumpkin cake with cream cheese frosting

    (39)
    24saves
    1hr40min


    35 people made this

    About this recipe: These treats are moist, tender and delicious. A lightly spiced pumpkin cake batter is baked, then topped with a cream cheese frosting. Serve for dessert, afternoon tea, elevenses or pop into packed lunches.

    Ingredients
    Serves: 24 

    • 4 eggs
    • 330g caster sugar
    • 250ml vegetable oil
    • 425g pumpkin puree
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 175g cream cheese
    • 90g butter, softened
    • 360g icing sugar

    Method
    Prep:25min  ›  Cook:25min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 23x33cm or similar sized dish, set aside.
    2. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin puree. Sieve together the flour, baking powder, salt, bicarbonate of soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared dish.
    3. Bake at 180 C / Gas 4 for 25 to 30 minutes. Remove from oven and allow to cool.
    4. Prepare the frosting by beating together the cream cheese, butter and icing sugar. Evenly spread over cooled cake and cut into bars.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (39)

    by
    23

    Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food", cut into 2x2 squares to serve. I only had 2 eggs on hand and it didn't alter the recipe.  -  06 Feb 2005  (Review from Allrecipes US | Canada)

    by
    15

    The most moist cake I have ever baked. Everyone loves it. Frost the cake and then cut in to bars. Too moist and soft to frost after you cut.  -  22 Dec 2004  (Review from Allrecipes US | Canada)

    by
    14

    This is a good recipe, but like other reviewers suggest, it is a cake, not a bar. The cooking time is incorrect also, it takes much longer than the time stated. I cooked mine for about 55 minutes and it turned out to be a really light fluffy cake. Also in addition to the 2 tsp cinnamon I added about 1/4 tsp cloves, some nutmeg, allspice, and ginger. The taste was great. Overall, we enjoyed it, it is tasty, just not a bar.  -  14 Oct 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate