Moderate, 2.5 hrs, Serves 8

A yummy cake with a bit of a bite. It will be popular!


  • 2 Cups Sugar
  • 1 Cup Vegetable Oil
  • 4 Large Eggs
  • 2 Cups Flour Plain
  • 3 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Baking Powder
  • 2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 2 Cups Pumpkin Puree
  • 1/2 Cup Walnuts chopped
  • 1/2 Cup Unsalted Butter softened
  • 150g Cream Cheese Softened
  • 4 to 5 Cups Icing sugar (depends on stiffness desired)
  • 1 Tspn Vanilla Extract


  1. Preheat the oven to 350 F. Grease and lightly flour a 9
  2. In a large bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk the sugar and oil. Add the eggs and whisk well to combine. Stir in the pumpkin.
  4. Stir in the dry ingredients until the mixture is smooth and well combined. Add nuts.
  5. Pour all the batter into the cake tin. Bake for about 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for 20 minutes, then turn out to cool completely before frosting.
  6. Place a big scoop of cream cheese frosting on top Pour all the batter into the cake tin.

Instructions Cheese Cream Frosting

  1. In a large bowl, cream the butter and cream cheese.
  2. Add the vanilla extract. Slowly beat in the sugar until the mixture is smooth and fluffy.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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