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Pumpkin Cake

Pumpkin Cake

This moist pumpkin cake is all treats and no tricks. A seasonal recipe, it's perfect for a spot of autumnal baking.

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Prep Time:


Cooking Time:


How to make pumpkin cake

It's also a great way to use up any leftover pumpkin flesh if you've been carving out some spooky pumpkins for your halloween party decorations!

What you'll need:

  • 300g SPAR self-raising flour
  • 300g light brown sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • ½ tsp salt
  • 4 SPAR eggs, lightly beaten
  • 200g SPAR butter, melted
  • Zest of 1 SPAR orange
  • 1 tbsp orange juice
  • 500g pumpkin flesh, grated

For the frosting

  • 200g soft cheese
  • 85g SPAR butter, softened
  • 100g icing sugar, sifted
  • Zest of 1 SPAR orange
  • Juice of ½ SPAR orange


  1. Heat oven to 180°C/160°C fan/gas mark 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
  2. Put the flour, sugar, spice, bicarbonate of soda and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
  3. Stir in the pumpkin flesh. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  4. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
  5. When the cake is done, cool for 5 minutes then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  6. Beat the frosting briefly to loosen, then use a palette knife to spread it over the cake in peaks and swirls.

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