Pumpkin cake with cream cheese frosting

    Pumpkin cake with cream cheese frosting


    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.

    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

    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.

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