Spiced pumpkin cake

September 13, 2012 (Last Updated: January 11, 2019)
Spiced pumpkin cake recipe

Spiced pumpkin cake is sweet and beautifully spongy. Its gorgeous autumnal colour makes it that much more desirable, and the cream cheese icing is delightfully sweet. Enjoy with a warm cup of cinnamon-spiced tea.

Spiced pumpkin cake

Serves: Makes 1 cake
Cooking Time: 1 hr 10 mins


  • Cake

  • 330g self-raising flour
  • 90g (½ cup) sugar
  • 10ml (2 tsp) baking powder
  • 10ml (2 tsp) ground cinnamon
  • 2,5ml (½ tsp) ground ginger
  • 510g (2 cups) pumpkin, cooked and mashed
  • 250ml (1 cup) sunflower oil
  • 4 large eggs
  • Icing

  • 100g butter, at room temperature
  • 250ml (1 cup) cream cheese
  • 240g icing sugar
  • 5ml (1 tsp) vanilla extract



Preheat the oven to 190°C and grease a 24cm round cake tin.


Using a large bowl, stir together the flour, sugar, baking powder, cinnamon and ginger.


Make a well in the centre and add the pumpkin, oil and eggs. Beat on low speed until smooth and pour the batter into the prepared tin. Bake until a skewer inserted into the centre of the cake comes out clean, about 30 – 45 minutes. Allow to cool before icing.


For the icing, combine all the ingredients and mix well with a hand blender until smooth. Spread the icing over the cooled cake.

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