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Pumpkin Cake Recipe

Pumpkin Cake Recipe Greenfield Collection

The Greenfield Collection |


Halloween is almost here and we’ve created a tasty Pumpkin Cake recipe for using up left over pumpkin flesh from your fabulous carvings. Perfect for popping a slice in one of our Deluxe Flask & Mug Picnic Sets to enjoy on an Autumn outdoor adventure with a nice cup of tea or coffee!



  • 300 g (10.5 oz) self-raising flower
  • 300 g (10.5 oz) lightly salted butter
  • 300 g (10.5 oz) light brown muscovado sugar
  • 3 large free range eggs
  • 1 tbsp of ground cinnamon
  • 1 tsp Vanilla Extract
  • 1 tsp of baking soda
  • 200 g of grated pumpkin
  • 1tbsp of vegetable oil

Filling & Icing

  • 450 g icing sugar
  • 225 g Softened Lightly Salted Butter
  • 225 g Cream Cheese
  • 2 tsp of Vanilla Extract
  • Half a cup of grated white chocolate
  • 50 g of pecan nuts, chopped



  1. Pre-heat the oven to 180c (350F/Gas Mk 4)
  2. Lightly grease two 8” cake tins.
  3. Mix the butter and sugar together in a bowl until creamy.
  4. Add the eggs, oil, vanilla extract, cinnamon and baking soda.
  5. Sieve in the flour and gradually add in between whisking. The mixture should be thick enough to slowly drop off a spoon.
  6. Add the grated pumpkin by folding into the mixture to ensure the mixture remains light and airy.
  7. Divide the mixture between the two cake tins.
  8. Pop in the middle shelf of the oven for approximately 30-40mins, or until the top of the cake is golden and springy to touch.
  9. Once baked, remove from tins and leave on a cooling rack.


  1. Mix together the butter, cream cheese and vanilla extract into a bowl.
  2. Using a sieve, add the icing sugar bit by bit, mixing in-between until mixture is light and fluffy.
  3. Spread in between the two sponges and on top.
  4. Sprinkle grated white chocolate and pecan nuts on top to finish.
  5. Slice up & enjoy with a nice cup of tea!