Pumpkin Cake with Cream Cheese Icing

    Pumpkin Cake with Cream Cheese Icing


    157 people made this

    About this recipe: 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.

    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

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a mixing bowl, beat pumpkin puree, 400g caster sugar and oil. Add eggs and mix well.
    2. 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.
    3. Bake at 180 C / Gas 4 for 25 to 30 minutes or until cake tests done. Cool.
    4. 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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