Pumpkin Cake

Pumpkin Cake

I could not resist but to grab one home whenever I saw fresh pumpkins. All of us love pumpkin, my boy too. He loves steamed pumpkin very much. Flipped through Fruity Cakes recipe book while steaming pumpkin for my boy's lunch. A beautiful pumpkin cake photo caught my attention, I just had to bake it! Regretted that I did not buy pumpkin seeds the other day.

Pumpkin Cake

The cake was (yes, "was"... it is finished! usually cakes will last forever in my fridge) soft and moist. Pineapple-cane sugar added fruity aroma to it. T bought almost the whole cake to his office and he said all gone when he wanted to have one. I kept few slices at home, they were gone in no time.
This recipe is adapted from Alex Goh's pumpkin cake recipe, Fruity Cakes recipe book. He did not mention pan size (for most of his recipes), I used a 7" x 7" square pan based on the amount of butter and flour the recipe called for. Sometimes I find it hard to guess what pan size I should use and to adjust the baking time accordingly. I sent him a sms yesterday, will he reply?

Ingredients (7" x 7"):
250g Unsalted Butter
180g Castor Sugar
3 Large Eggs
150g Steamed Pumpkin, mashed
300g Self-raising Flour
20g Corn Flour
60g Milk
150g Pumpkin, peeled and diced
Pinch of salt
Pumpkin slices, for topping (optional)
Pineapple-cane Sugar (optional)

  1. Preheat oven to 175ºC. Line and grease the baking pan.
  2. Cream butter together with sugar until light and fluffy. Add eggs, one at a time, and cream until light and smooth or the colour turned pale.
  3. Stir in mashed pumpkin and mix until well blended.
  4. Sift together flours and salt, fold into the mixture alternate with milk. Mix until well combined then stir in diced pumpkin.
  5. Transfer batter in to baking pan, arrange pumpkin slices on the surface and sprinkle with pineapple-cane sugar. You may also add some pumpkin seeds.
  6. Bake for 50 to 60minutes or until it is cooked. Cool on rack.

Not sure what to do with leftover pumpkin? Check out my other pumpkin recipes:
Chilled Pumpkin Potage
Pumpkin Rice
Spicy Pumpkin Dip


  1. **drooling over**
    can i have a slice plz

  2. lydia

    thank you for sharing some ideas on pumpkin. i have 3 huge ones and have been making pumpkin everything

  3. MMM Looks good and moist. I don't have pumpkin but I do have sweet potatoes. Will it work with the same recipe? I'll find out tomorrow....heh

  4. Hey Isha:
    Welcome back! Sure, help yourself with the cake.

    Thanks for coming back.

    No problem. Actually the pumpkin I bought was planning for "南瓜盅", picked a small one. I think yours will be way too big for that, right?

    I think sweet potatoes work well with this recipe. How's result??

  5. Elena,
    Thanks for trying out this recipe and leaving feedback here.

  6. thank you for sharing this great recipe, i have try it and my whole family like it !

    do u mind i link this "pumkin cake" to my blog?


    p/s: all your food picture is great ! 加油 !

  7. shookyee,
    Glad that your family loved it. Welcome to link to my blog anytime. Btw, your cake looked great!

  8. Hi Lydia, care to share a photo of the pineapple cane-sugar you mentioned? I am keen to try this, thanks.

  9. HK Choo,
    Sorry, I have no more stock of pineapple sugar.
    Here is the link to the company selling that sugar online, with photo.

  10. Hi Lydia...I think you missed out on the link? Thanks in advance!

  11. gomenne...

  12. Hello,

    Can this pumpkin cake be steamed instead of bake in oven ?

    Do you have the steamed version for this pumpkin cake ?


  13. Audrey,
    I haven't tried the steamed version pumpkin cake. For this recipe, I think should be okay to steam but not sure about the baking time.

  14. Hello, can I check if adding the pineapple cane sugar makes a big different. I am having difficulty finding it.



Post a Comment

Thank you for dropping by.
Have a wonderful day ☆彡
(Comment with an ads link will be deleted.)