Halloween 2011 – Pumpkin Cake

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Another sweet treat that I made this Halloween was Pumpkin Cake. I found a recipe for pumpkin bars on ‘The Girl Who Ate Everything’ blog whilst looking through my blog reader and decided I would give it a try.

I adapted the recipe a little by adding the left-over cranberries and pecans from the pumpkin cookies that I had made earlier in the day. (I hate to waste food!) I also had to look online for pumpkin pie spice as they don’t sell that in the UK. I guessed at it containing cinnamon and nutmeg, and found a recipe for it here, which gave me the correct quantities to use. I’ve included that in the ingredients list. I didn’t make the frosting as I had some Betty Crocker frosting in the cupboard so used that up instead.

The cake turned out wonderfully – really aromatic, sweet and moist and went down a treat with all that tried some. By the end of our dinner party everyone was full up, so it was saved for the next day and eaten at my parent’s Guy Fawkes party!

Let’s start with the ingredients…

  • 4 eggs
  • 1 ⅔ cups granulated sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin
  • 2 cups all-purpose flour (plain flour in the UK)
  • 2 tsps baking powder
  • 2 tsps ground cinnamon
  • 2 tsps pumpkin pie spice (1tsp = ¼ tsp ginger, ⅛ tsp allspice, ⅛ tsp nutmeg)
  • 1 tsp salt
  • 1 tsp baking soda (bicarbonate of soda in the UK)

My optional extras – cranberries and pecans.

I pre-heated the oven to 175C (the recipe says 350F) and greased a 13″ x 9″ baking tin.

You start off by placing the oil, eggs, sugar and pumpkin into a bowl and using an electric whisk, beat them together until light and fluffy.

I then sifted together, the flour, spices, baking powder and bicarbonate of soda and added them to the wet ingredients. Folding them together until well combined.

It was at this point I tossed in the left over cranberries and pecans. I couldn’t tell you the quantities exactly as I just used what was left from an earlier recipe – it was about a handful or so of each. I kept some of the pecans whole and some I chopped up a little bit.

Once combined, I poured the batter the baking tin and placed it in the oven for about 35 – 40 minutes. You know when its cooked when you put a cocktail stick or skewer in and it pulls out clean.

I turned the cake out onto a wire rack to cool before cutting in half. I then got to work with the frosting, and my favourite…sprinkles! I bought these wonderful Halloween sprinkles by Wilton from Hobbycraft. I love that they come in little test tubes – very cute!


I used Betty Crocker’s vanilla frosting which I spread generously over the top and then added the sprinkles on top – simples!

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