Halloween Pumpkin Cake

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:


The cake

  • 500g peeled pumpkin or butternut squash flesh (grated)
  • 300g self-raising flour
  • 300g light muscovado sugar
  • 4 eggs (beaten)
  • 200g butter (melted)
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • Zest 1 orange
  • 1 tbsp orange juice

For drizzling and frosting

  • 200g soft cheese
  • 85g butter (softened)
  • 100g icing sugar (sifted)
  • Zest 1 orange 
  • Juice ½ orange


  • Preheat oven to 180°C, Fan assisted 160°C, Gas mark 4.
  • Grease and line with baking parchment a 30 x 20cm roasting tin.
  • In to the bowl of your Kenwood Chef put the dry ingredients (flour, sugar, mixed spice, bicarbonate of soda, sultanas and salt) and on a slow speed, with the K-beater tool, mix to combine.
  • Separately melt the butter and add the beaten eggs. Stir in the orange zest and orange juice, and mix in to the dry ingredients on a medium speed. Then mix in the pumpkin or butternut squash.
  • Pour the mixture into the roasting tin and bake for approx. 60-70 mins, or until golden and the top feels springy. While still warm, put the baked cake onto a cooling rack and skewer it all over finishing with a drizzle of the remaining orange juice. Then leave to cool.
  • For the frosting, in your Chef using the K-beater, beat the cheese, butter, icing sugar, orange zest and orange juice on a medium to fast speed until you achieve a smooth texture and then refrigerate. When hardened give the frosting a quick beat, then with a palette knife, spread generously over the top of the cake finishing with peaks.


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