Pumpkin traybake with cream cheese icing

    45 min

    A moist, cinnamon pumpkin cake topped with a soft icing. Cut into bars or slices for a lovely treat.

    1150 people made this

    Serves: 24 

    • For the pumpkin cake layer
    • 4 eggs
    • 325g caster sugar
    • 250ml vegetable oil
    • 1 (400g) tin pumpkin puree
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • For the icing
    • 85g cream cheese, softened
    • 125g butter, softened
    • 1 teaspoon vanilla extract
    • 250g sifted icing sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, mix the eggs, sugar, oil and pumpkin puree with an electric mixer until light and fluffy. Sift together the flour, baking powder, bicarbonate of soda, cinnamon and salt. Add to the pumpkin mixture and stir until thoroughly combined.
    3. Spread the cake mixture evenly into an ungreased swiss roll tin. Bake for 25 to 30 minutes in preheated oven. Cool before icing.
    4. To make the icing, cream together the cream cheese and butter. Stir in vanilla. Add icing sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled tray bake. Cut into slices.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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