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Easy Pumpkin Traybake Cake
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Easy Pumpkin Traybake Cake

Easy traybake cake with pumpkin puree and spices, topped with cream cheese frosting
Course Dessert
Cuisine American
Keyword Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 381kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 225 g Light brown soft sugar
  • 125 ml Vegetable oil
  • 3 Eggs large
  • 200 g Pumpkin puree
  • 275 g Self raising flour
  • 2 tsp Cinnamon
  • ½ tsp Mixed spice
  • ¼ tsp Ground ginger
  • ¼ tsp Nutmeg

For the frosting

  • 135 g Butter softened, unsalted
  • 135 g Icing sugar
  • ½ tsp Vanilla extract
  • 270 g Full fat cream cheese

For the cinnamon sugar

  • ½ tbsp Demerara sugar
  • tsp Cinnamon

Instructions

  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin
  • To make the sponge, mix together the oil and light brown sugar until smooth
  • Then whisk in the eggs and pumpkin puree
  • Then whisk in the self raising flour, cinnamon, mixed spice, ginger and nutmeg
  • Pour the mixture into the tin, smooth it out into an even layer, and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
  • To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth
  • To make the cinnamon sugar, mix the ingredients together
  • Spread the frosting on top of the sponge, then add fondant pumpkins and the cinnamon sugar, or other decoration of your choice
  • To serve, slice into squares. Store any leftovers in the fridge and eat within 3 days

Video

Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger.
If you live in a place where pumpkin pie spice mix is easily available, then you can use 3 tsp of that instead of the mix of spices I've listed in the recipe.

Nutrition

Calories: 381kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 165mg | Potassium: 133mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3238IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg