Easy Pumpkin Cake
, Updated Oct 14, 2022
This post may contain affiliate links. Please read our disclosure policy.
This Easy Pumpkin Cake requires no mixer and only one bowl! Top with cream cheese frosting and toffee drizzle and watch it disappear fast…
Post may contain affiliate links. For more information, check my disclosure
Apparently yesterday was the first day of Autumn (i.e Fall) and I was all set to post this pumpkin spice cake by way of celebration.
But as easy as the cake is to throw together – and it is very easy – editing a video of the recipe is time consuming. So the cake is here a day late and I am happy to report there’s not even a crumb left!
I love getting stuck into complicated bakes but sometimes making something really simple has its charms. This cake is so easy a child could make it – simply mix all the ingredients together in a bowl and bake.
The cream cheese frosting requires just a little bit more effort, a couple of minutes whisking. As for the toffee sauce it is simplicity itself and so addictive you could eat it with a spoon. I *may* have done just that 🙂
The cake requires solid-pack pumpkin (not pie filling) which you can find in some online supermarkets and on Amazon in the UK. It is worth stocking up if you like pumpkin bakes as they tend to be pretty scarce. The recipe comes via Martha Stewart Cakes book.
I have so many cookbooks, especially baking books, yet I only cook from a handful of them. My MS cakes and pies books are both well loved and used – and you can buy them cheaply on Amazon.
I have gone on a cookbook buying spree lately since discovering that you can buy lots of almost new books for a couple of quid. This means the living room is literally littered with stacks of books which are on every flat surface. My husband jokes that I would put books on his head if he stood still for long enough. I really need to build yet more shelves!
YOU WILL ALSO LIKE
HAVE YOU MADE MY PUMPKIN CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Easy Pumpkin Cake
Ingredients
For the cake
- 2 large eggs
- 250 g (1 ½ cups) sugar
- 115 g (½ cup) unsalted butter melted
- 425 g (15oz) can solid-pack pumpkin
- 320 g (2 ½ cups) flour plain / all purpose
- 2 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin spice
Toffee sauce
- 115 g (½ cup) unsalted butter
- 100 g (½ cup) light brown sugar
- 1 tsp vanilla paste or extract
- ¼ tsp salt
- 2 tbsp yoghurt or heavy cream
Cream cheese frosting
- 230 g (8oz) cream cheese
- 100 g (½ cup) light brown sugar
- 1 tsp pumpkin spice
Instructions
- Preheat the oven to 180C (350F). Spray a 23cm/9in springform cake tin with cake release and line the bottom with baking paper.
- Mix the eggs, sugar, melted butter and pumpkin together in a big bowl.
- Add the flour, soda, pumpkin spice and salt and use a balloon whisk to mix everything together until smooth.
- Pour the batter into the prepared cake tin and smooth.
- Bake for 45-50 minutes, covering the cake with foil if it is browning too much. The cake is ready when a skewer insterten in the centre comes out clean and the cake is coming away from the sides of the tin.
- Cool for 10 minutes in the tin then transfer to a wire rack to cool completely.
- Prepare the toffee sauce. Put the butter andsugar in a small saucepan and whisk together over medium heat until the butter is completely melted and sugar has dissolved.
- Add the yoghurt or cream (take care as the toffee might sputter), vanilla and salt and boil for one minute. Leave to cool slightly.
- Beat the cream cheese, brown sugar and spice together using a hand or stand mixer until smooth.
- Spread the frosting over the cake and drizzle with the toffee sauce.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
