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pumpkin cake cut on serving board
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5 from 4 votes

Pumpkin Cake

A traditional pumpkin cake recipe with maple cream cheese frosting and spiced crumble topping.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Australian, British, English
Keyword: pumpkin cake
Servings: 10
Calories: 466kcal


Pumpkin Cake

  • 115 grams butter
  • 1 cup caster sugar
  • 1 cup boiled and mashed pumpkin
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 tablespoon golden syrup (or light corn syrup, honey, agave or molasse)
  • 2 cups SR flour (or 2 cups all-purpose flour with 3 teaspoons of baking powder added and whisked to combine)
  • 1/4 cup sultanas

Maple Frosting

  • 250 grams cream cheese
  • 50 grams butter
  • 1/4 cup icing sugar
  • 1 tablespoon maple syrup

Spiced Crumble Topping

  • 1/4 cup rolled oats
  • 1/4 cup sliced natural almonds
  • 1/4 teaspoon cinnamon
  • 2 tablespoons brown sugar


Pumpkin Cake

  • Pre-heat oven to 180 degrees celsius (fan-forced).
  • Cream butter and sugar.
  • Add eggs and beat well.
  • Add pumpkin and golden syrup. Mix well.
  • Sift flour and salt into mixture, 1/3 at a time, folding through to combine.
  • Stir through sultanas.
  • Pour mixture into a well-greased large loaf tin.
  • Cook in oven for 50 minutes.
  • Allow to cool before adding frosting.


  • Whip cream cheese and butter in a stand mixer on high for 2 minutes. 
  • Add icing sugar and continue to mix for 3 minutes.
  • Add maple syrup and mix well.
  • Add to top of cake once the cake is completely cool.

Spiced Crumble

  • Combine all ingredients in a large frying pan.
  • Stir over medium-high heat until sugar melts.
  • Cook for a few minutes and then spread out to cool on baking paper.
  • Once cooled, sprinkle over frosting on top of cake.


Calories: 466kcal | Carbohydrates: 56g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 272mg | Potassium: 188mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4609IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg