facebook tracking

Serves / Makes

Cooking Time:

< 60 min

Cooking Style:



Pumpkin cake:
500 g pumpkin, cubed
500 ml cake flour
7.5 ml cinnamon
7.5 ml baking powder
5 ml bicarbonate of soda
2.5 ml salt
3 extra large eggs
375 ml light brown sugar
250 ml oil
125 ml canned crushed pineapple, well drained
10 ml vanilla essence

Cream cheese icing:
60 g soft butter
250 ml icing sugar
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
5 ml vanilla essence
A few drops of lemon juice
Cinnamon sugar


Pumpkin cake:
Cook the pumpkin until soft. Drain well. Mash and set aside to cool. Preheat the oven to 200°C and grease 2 x 20 cm square cake tins. Sift the flour, cinnamon, baking powder, bicarbonate of soda and salt together. Beat the eggs and sugar together until well combined. Add the oil, pumpkin puree and vanilla essence and mix well. Stir in the pineapple. Add the flour and mix to a smooth batter. Pour into the prepared pans and bake for 30 minutes or until a skewer inserted comes out clean.

Cream cheese icing:
Beat the butter and icing sugar together. Add the cream cheese, vanilla essence and lemon juice and beat until smooth.

To assemble:
Spread half of the cream cheese icing on top of the first pumpkin cake. Place the second cake on top and spread the remaining cream cheese icing on top. Dust with cinnamon sugar.
Somikazi’s inspiration for this recipe:
"When I was growing up, I hated eating pumpkin. But my grandmother wouldn’t take no for an answer and forced me to eat my veggies. Today, I prefer them in cake form – this pumpkin cake is an absolute must for anyone who needs a reason to finish their vegetables."

Open Conversion Tool new

Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!

Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese