Halloween Spiced Pumpkin Cake

    1 hour 35 minutes

    This recipe is good anytime of the year, but if it has pumpkin in it why not make it look like a pumpkin; and pumpkin means Halloween.

    237 people made this

    Serves: 12 

    • 1 cup (250ml) vegetable oil
    • 3 eggs, whisked
    • 1/2 cups of pumpkin puree or mashed pumpkin
    • 1/2 teaspoon vanilla essence
    • 2 1/2 cups (300g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 2 1/2 cups (625g) white sugar
    • 1/4 teaspoon salt
    • 1/2 cup chopped walnuts (optional)

    Preparation:10min  ›  Cook:1hour25min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 deg C. Grease one 25cm ring tin.
    2. Cream together the oil, eggs, pumpkin and vanilla.
    3. Sift the flour, bicarb soda, nutmeg, allspice, cinnamon and cloves together then combine in the sugar and salt.
    4. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped walnuts. Pour batter into the prepared tin.
    5. Bake at 180 degrees C for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in the tin for 5 minutes then turn out onto a plate and ice.

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    Reviews in English (236)


    Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 white flour and 1/2 whole wheat flour. Also cut down the sugar to less than 2 cups and used 1/2 white and 1/2 brown sugar. Finally I topped it w/ cream cheese frosting. So good! moist, flavorful and delicious  -  09 Sep 2006  (Review from Allrecipes USA and Canada)


    Easy to prepare, moist, and tasty. Not too spicy either. You can cut the cooking time in half if you use a 13x9 rectangular baking dish.  -  31 Oct 2001  (Review from Allrecipes USA and Canada)


    The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but butter gives much more depth of flavor. I baked the cake in a tube pan and frosted the top portion of the cake with an orange cream cheese frosting. The frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed orange juice, 1 T grated orange rind, 1 t. vanilla extract, and enough powdered sugar to make the desired frosting consistency (approx. 2 cups). The cake and the frosting make a great combination!  -  28 Oct 2002  (Review from Allrecipes USA and Canada)