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Pumpkin Cake with Cream Cheese Icing
This dessert is similar carrot cake. It's moist, delicious and totally moreish. A lightly spiced pumpkin cake is topped with a cream cheese icing, then topped with chopped walnuts. Enjoy for dessert or afternoon tea.
Ingredients
Serves: 20
- 425g pumpkin puree
- 400g caster sugar
- 250ml vegetable oil
- 4 eggs
- 250g plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 85g cream cheese
- 75g unsalted butter, softened
- 1 teaspoon vanilla extract
- 210g icing sugar
- 1 tablespoon milk
- 120g chopped walnuts
Method
Prep:30min ›
Cook:30min ›
Ready in:1hr
- In a mixing bowl, beat pumpkin puree, 400g caster sugar and oil. Add eggs and mix well.
- In another bowl, combine flour, bicarbonate of soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture and beat until well blended. Pour batter into a greased 38x25cm or similar sized baking tin.
- Bake at 180 C / Gas 4 for 25 to 30 minutes or until cake tests done. Cool.
- In a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add 210g icing sugar and mix well. Add milk until icing reaches desired spreading consistency. Ice cake and sprinkle with nuts.
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Reviews & ratings
Average global rating:
(217)
Reviews in English (183)
I love this cake. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the oil. My family, friends and co-workers love it too and was surprised when i told them about the applesauce. - 22 Oct 2005 (Review from Allrecipes US | Canada)
Brought this cake to work & everyone loved it. I made in a 9x13 pan and baked for 40 min. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. I took the suggestion from another review & used the Cream Cheese Frosing II recipe from this site instead of the frosting that is part of this cake recipe. Lastly, I will say that this cake is especially good chilled. - 09 Nov 2005 (Review from Allrecipes US | Canada)
This recipe is a keeper!!! I took it to a Halloween party this morning, and I've been eating on the leftovers all day. The cake turned out so moist and yummy. I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. I baked it in a stoneware bar pan which was perfect for it. Thank you for sharing! I've been making this cake for 3 years. I always double the frosting and use about 3/4 of it on the cake. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. It's also best when baked as a sheet cake, in a stoneware bar pan. It bakes fine in 25 min. that way. I've given out this recipe dozens of times! - 31 Oct 2002 (Review from Allrecipes US | Canada)