Pumpkin Cake

Hello everyone!

So Halloween is fast approaching and so does the messy fun of pumpkin carving!

Here is Batty the pumpkin designed by Jess:


With the pulp I separate the seeds and roast them (was with hot water to separate the last straggly ends of pulp) abit of butter and salt, put in the oven for 20min= yummy roasted seeds!

A large pumpkin gave us a big bowl of pulp πŸ˜€ So pumpkin cake it was!


3 large eggs

2 cups of self rasing flour (gluten free)

1 cup oil

pumpkin pulp (2 cups)

1 cup brown sugar

1tsp baking powder

2 tsp cinnamon


-1 cup cream cheese

– 2 cups icing sugar

– 8 tablespoon butter


  1. Mix all dry ingredients together
  2. In a separate bowl mix all wet ingredients together
  3. Add the wet mixture to the dry and stir till smooth
  4. Bake for 30 mins at 180
  5. Make the cream cheese frosting by combining all the ingredients and whisk till fluffy then spread on!

Enjoy πŸ˜€


It was my 1st time making the frosting so very happy it turned out well and the cake is lovely and moist πŸ˜€

Half of it as been eaten already!


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