Pumpkin cake traybake

Pumpkin cake traybake


50 people made this

About this recipe: This moist and tender pumpkin cake is topped with a rich, cream cheese frosting and then cut into squares. You can also use this recipe to make cupcakes or muffins, simply adjust the baking time accordingly.

Amy Posont

Serves: 12 

  • 425g pumpkin puree
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 400g caster sugar
  • 250g plain flour
  • 2 tablespoons baking powder
  • 1 tablespoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 225ml vegetable oil
  • 4 eggs
  • Cream cheese icing
  • 125g cream cheese, softened
  • 135g unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 350g icing sugar
  • 1 1/2 teaspoons milk

Prep:25min  ›  Cook:20min  ›  Extra time:4hr cooling  ›  Ready in:4hr45min 

  1. In a medium bowl combine the pumpkin, spices and sugar.
  2. Sieve together the flour, baking powder, bicarbonate of soda and salt.
  3. Using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture.
  4. Mix and pour into greased 28x43cm or similar sized tin. Bake at 180 C / Gas 4 for 20 to 25 minutes. Cool completely before frosting.
  5. To make icing: Cream the cream cheese, butter and vanilla together. Slowly add the icing sugar and milk.


For a similar flavour, use mixed spice in place of the allspice, nutmeg and ginger.

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