Classic Pumpkin Cake with Cream Cheese Icing

Classic Pumpkin Cake with Cream Cheese Icing


155 people made this

This is a great cake for picnics and potlucks because it divides up easily. Delicious with cream cheese icing.

Sandy Rowe

Serves: 20 

  • 425g cooked pumpkin puree
  • 2 cups (400g) white sugar
  • 1 cup (250ml) vegetable oil
  • 4 eggs
  • 2 cups (250g) plain flour
  • 2 teaspoons bicarb soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 250g cream cheese
  • 70g butter, softened
  • 1 teaspoon vanilla essence
  • 1 3/4 cups (210g) icing sugar
  • 3 teaspoons milk
  • 1 cup (115g) chopped walnuts

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. In a mixing bowl, beat pumpkin, 2 cups white sugar and oil. Add eggs, and mix well.
  2. In another bowl, combine flour, bicarb soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture and beat until well blended. Pour batter into a 20x30cm baking pan.
  3. Bake at 180 degrees C for 25 to 30 minutes, or until cake tests done. Cool.
  4. In a mixing bowl, beat the cream cheese, butter or margarine and vanilla until smooth. Gradually add 1 3/4 cups icing sugar and mix well. Add milk until icing reaches desired spreading consistency. Ice cake and sprinkle with nuts.

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