About this recipe:A moist, cinnamon pumpkin cake topped with a soft icing. Cut into bars or slices for a lovely treat.
For the pumpkin cake layer
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
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4.
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.
Spread the cake mixture evenly into an ungreased swiss roll tin. Bake for 25 to 30 minutes in preheated oven. Cool before icing.
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.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
This went down great with the kids a big treat used up the leftovers from the halloween pumpkins and pureed up myself to use in it. Kids can't get enough of it so tasty and moist and made much more than i thought it would mine look twice as high as the photo. Will definitely make this again. - 04 Nov 2013