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Pumpkin Cakes

  • BAKE: 50m
  • SERVES: 15

Ingredients

Carrot Cake Mix 500g
  • Carrot Cake Mix 500g
  • Wright’s Carrot Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4 tablespoons)
  • Pumpkin or Butternut Squash – peeled and grated 600g
  • Sultanas 100g
  • Icing Sugar (sifted) 100g
  • Cream Cheese 200g
  • Butter (soften) 75g
  • Zest and Juice of 1 Orange
  • Halloween sprinkles 15

ADD TO BASKET

METHOD

Method (Makes 1 tray – 15 portions)

Line a 19x28cm (7½x11 inches) oblong tray with baking parchment.

Place the cake mix, water and vegetable oil in a bowl and beat for 1-2 minutes to form a smooth batter.

Add the grated pumpkin or butternut squash and sultanas and mix well.

Pour the cake batter into the tin.

Bake in a preheated oven 190°C (375°F Gas Mark 5) for 45-50 minutes until firm to the touch.

Allow to cool in the tin for least 10 minutes before removing onto a wire rack to completely cool.

To make the topping, beat the cream cheese, butter, icing sugar, orange juice and zest together till smooth and creamy.

Spread the topping over the top of the cake creating swirls with a palette knife.

Cut into 15 portions and place a decoration onto the middle of each piece of cake.

“Hi Deb, Last Sunday I saw your Coffee and Walnut cake (Recipe of the Week). I thought it would be online all week - so I didn't copy it - looking today I find there is a new Recipe of the Week. Is it at all possible for you to e.mail that recipe to me? I am a new customer - and have had two orders from you - and I am so glad I have found you - the cake mixes are so straight forward and fantastic results every time - My greatest success is "Marble Cake" - one bowl for choc mix and one bowl for Madeira mix - and spread a layer of each in two cake tins - the patterns inside when the cake is cut are great - my young grandchildren can't fathom out how I get patterns in cakes. With many thanks, ”

Pat Haynes

Deb's Tips

You can colour the icing if desired and make your own spooky decorations! Deb the Bread

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