Pumpkin and pecan cake with cream cheese frosting

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With Halloween around the corner, here's a great way to make use of leftover pumpkins for a beautiful multi layered dessert.

Right now supermarkets are filled with bright orange pumpkins, ready to be carved at Halloween. If you get a pumpkin with good solid flesh then make sure you keep some of it and make this very simple, yet very tasty pumpkin and pecan cake.




Pumpkin and pecan cake

  • 270g of pumpkin, or butternut squash, grated
  • 185ml of sunflower oil
  • 3 eggs
  • 185g of caster sugar
  • 185g of self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 100g of pecan nuts, plus extra for decoration


  • 75g of butter, softened
  • 300g of cream cheese, full fat
  • 200g of icing sugar
  • 2 tsp cinnamon


Preheat the oven to 180°C/gas mark 4
Mix the pumpkin, oil, eggs and sugar together. Mix the remaining dry ingredients together
Mix the dry ingredients into the wet ingredients and stir well. Divide mixture between five greased and lined 6” sandwich tins (or two 8” tins)
Bake in the oven for approximately 15 minutes (longer if using the 8” tins). Allow to cool for 10 minutes before removing from the tins and cooling fully on a wire rack
Make the frosting by creaming together the butter and cream cheese, until pale and creamy
Beat in half of the icing sugar and cinnamon. Beat in the remaining icing sugar, until smooth. Use the frosting to sandwich the layers together and icing the top of the cake
Chop the extra pecans and scatter over the cake

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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