Classic Pumpkin Cake with Cream Cheese Icing

    1 hour

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

    159 people made this

    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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    Reviews in English (192)


    I love this cake. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the oil. My family, friends and co-workers love it too and was surprised when i told them about the applesauce.  -  22 Oct 2005  (Review from Allrecipes USA and Canada)


    Brought this cake to work & everyone loved it. I made in a 9x13 pan and baked for 40 min. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. I took the suggestion from another review & used the Cream Cheese Frosing II recipe from this site instead of the frosting that is part of this cake recipe. Lastly, I will say that this cake is especially good chilled.  -  09 Nov 2005  (Review from Allrecipes USA and Canada)


    This recipe is a keeper!!! I took it to a Halloween party this morning, and I've been eating on the leftovers all day. The cake turned out so moist and yummy. I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. I baked it in a stoneware bar pan which was perfect for it. Thank you for sharing! I've been making this cake for 3 years. I always double the frosting and use about 3/4 of it on the cake. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. It's also best when baked as a sheet cake, in a stoneware bar pan. It bakes fine in 25 min. that way. I've given out this recipe dozens of times!  -  31 Oct 2002  (Review from Allrecipes USA and Canada)