American · serves 2

Pumpkin Cake with Cream Cheese Frosting

Pumpkin puree makes it damp and orange. The spices do the rest.

65 min Some work Vegetarian

Ingredients

  • 400g pumpkin puree
  • 250g plain flour
  • 200g brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 120ml sunflower oil
  • 120ml milk
  • 1 tsp vanilla extract
  • Frosting: 115g cream cheese, 60g butter, 250g icing sugar, 1/2 tsp vanilla

Method

  1. Steam or roast pumpkin until soft and blend smooth. Drain it if it's watery — wet puree gives you a sunken cake.
  2. Sift flour, sugar, baking powder, soda, spices and salt.
  3. Pumpkin, oil, milk and vanilla in, stirred to a batter.
  4. Greased 20cm tin. 180°C for 45 minutes.
  5. Cool completely.
  6. Beat cream cheese and butter light, then icing sugar in stages, then vanilla.
  7. Spread thickly on top.

Questions people ask about Pumpkin Cake with Cream Cheese Frosting

How long does Pumpkin Cake with Cream Cheese Frosting take?

About 65 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Pumpkin Cake with Cream Cheese Frosting?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Pumpkin Cake with Cream Cheese Frosting ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pumpkin Cake with Cream Cheese Frosting vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Pumpkin Cake with Cream Cheese Frosting?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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