Pumpkin cake

    1 hour

    A deliciously spiced pumpkin cake, lovely with your favourite cream cheese icing.

    366 people made this

    Serves: 14 

    • 250g plain flour
    • 3 teaspoons baking powder
    • 2 teaspoons bicarbonate of soda
    • 1/4 teaspoons salt
    • 2 teaspoons ground cinnamon
    • 400g caster sugar
    • 250ml vegetable oil
    • 1 teaspoon vanilla extract
    • 500g tinned pumpkin puree
    • 4 eggs
    • 125g chopped walnuts (optional)

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

    1. Preheat the oven to 180 C / Gas mark 4. Grease and flour a 20x30cm cake tin. Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
    2. In a large bowl, combine the sugar and oil. Blend in vanilla and pumpkin puree, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared tin.
    3. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool before icing or serving.

    Pumpkin puree...

    You can find tinned, 100% pumpkin puree at Waitrose, or you can make your own using this recipe.

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    Reviews & ratings
    Average global rating:

    Reviews in English (365)


    Something else. Just making this cake and it smells delicious. Half an hour already passed and cake still very wet in middle. Will give it another half an hour and hope that will get it cooked.  -  05 Nov 2010


    Was very easy to make and went down a storm with everyone, might see how it goes with butternut squash.  -  20 Nov 2013


    Wow! Delicious! This recipe was easy to make into a healthy recipe! I used applesause instead oil, whole wheat instead of white for 3 cups of the flour & ground flax meal for the other 1/2 cup flour. Substituted Raptura all natural cane sugar for half the sugar and added chopped raisens and dates for the other half of the sugar, plus I added 1-1/2 cups chopped walnuts and a small package of crystalized ginger/chopped. Whole, hearty, pumkiny, still moist and GOOD FOR YOU TOO!!! Thanks for the recipe!  -  29 Oct 2006  (Review from Allrecipes US | Canada)