Name: Easy pumpkin cake recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16
Ingredients: 500g steamed pumpkin, mashed; 100g butter; 1/2 cup vegetable oil; 3 eggs; 1 cup firmly packed light brown sugar; 2 1/2 cups SR flour; 2 tsp cinnamon; 1 tsp ginger; 1/2 tsp nutmeg; 1/4 tsp cloves; 125g cream cheese, softened; 1/2 cup icing sugar, sieved; 2 tbsp maple syrup; 1 tbsp milk; 1/4 cup roasted pecans, roughly chopped

by Tiffany Page Last updated on 11/30/2020

Pumpkin is one of my favourite fruits and lends itself so well to both savory and sweet dishes. The combination of cinnamon and spices in this easy cake works particularly well with the sweet yet tangy cream cheese icing. - Tiffany Page

Ingredients

500g steamed pumpkin, mashed
100g butter
1/2 cup vegetable oil
3 eggs
1 cup firmly packed light brown sugar
2 1/2 cups SR flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves

Frosting

125g cream cheese, softened
1/2 cup icing sugar, sieved
2 tbsp maple syrup
1 tbsp milk
1/4 cup roasted pecans, roughly chopped

Method

Step 1

Preheat oven to 180°C. Grease a 26cm Bundt tin. Beat butter, oil, eggs and sugar until creamy. Mix in pumpkin.
Step 2

Sift flour and spices into the pumpkin mixture and beat until combined. Spoon into your cake tin and smooth top. Bake for 45-50 minutes or until an inserted skewer comes out clean.
Step 3

Cool for 5 minutes before turning onto a wire rack to cool completely.
Step 4

For frosting, mix cream cheese and icing sugar. Stir in maple syrup and milk. Pour over cooled cake.
Step 5

Scatter over pecans.

Recipe Notes

from Australia’s Best Recipes team

Ensure you steam rather than boil your pumpkin and that you fully drain off any excess liquid, otherwise you’ll end up with a dense, uncooked cake, rather than a lovely light and moist cake! I’ve made this in a bundt tin, but the cake also cooks well in a 20 x 30cm slab pan.