Spiced pumpkin traybake with cream cheese frosting
A moist spiced squash cake under a tangy cream cheese frosting, ideal for autumn.
- Time1 hr
- LevelEasy
- Costabout £0.26 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 by 30 cm tin.
- 2
Whisk the pumpkin, oil, sugar and eggs together until smooth.
- 3
Stir in the flour, baking powder and spices until just mixed.
- 4
Pour into the tin and bake for 30 minutes, until risen and a skewer comes out clean.
30 min - 5
Cool fully in the tin.
- 6
Beat the cream cheese, butter and icing sugar until smooth and thick. Spread over the cake, chill for 20 minutes, then cut into 16.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.