Halloween Pumpkin Cake

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ADD VEGETABLE OIL AND MIX, THEN ADD LIGHTLY BEATEN EGGS AND BEAT ON A LOW SETTING UNTIL COMBINED.

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BEAT FOR 10-15 SECONDS UNTIL SMOOTH AND THEN FOLD IN SHREDDED FRESH PUMPKIN.

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TRANSFER TO A LINED TIN AND BAKE FOR 40-45 MINUTES UNTIL A SKEWER INSERTED COMES OUT CLEAN.

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BEAT BUTTER AND SOFT CHEESE UNTIL SMOOTH, THEN BEAT IN MAPLE SYRUP AND CONFECTIONER'S SUGAR.

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SPREAD FROSTING OVER THE CAKE AND SMOOTH OUT, DECORATE WITH SPRINKLES OR SIMILAR DECORATION.

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CUT THE PUMPKIN CAKE INTO 16 SQUARES, KEEP REFRIDGERATED AND CONSUME WITHIN 5 DAYS.

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Halloween Pumpkin Cake

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Easy Halloween cake, soft and moist with pumpkin and cream cheese frosting.

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Shredded pumpkin Flour Ground spices Superfine sugar Vegetable oil Eggs Baking soda Soft cheese Confectioner's sugar Maple syrup Butter Salt

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ADD SUPERFINE SUGAR TO A LARGE MIXING BOWL, SIFT OVER FLOUR, SPICES, BAKING SODA, SALT AND MIX.

ADD SUPERFINE SUGAR TO A LARGE MIXING BOWL, SIFT OVER FLOUR, SPICES, BAKING SODA, SALT AND MIX.

STEP 1

ADD VEGETABLE OIL AND MIX, THEN ADD LIGHTLY BEATEN EGGS AND BEAT ON A LOW SETTING UNTIL COMBINED.

ADD VEGETABLE OIL AND MIX, THEN ADD LIGHTLY BEATEN EGGS AND BEAT ON A LOW SETTING UNTIL COMBINED.

STEP 2

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BEAT FOR 10-15 SECONDS UNTIL SMOOTH AND THEN FOLD IN SHREDDED FRESH PUMPKIN.

BEAT FOR 10-15 SECONDS UNTIL SMOOTH AND THEN FOLD IN SHREDDED FRESH PUMPKIN.

STEP 3

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TRANSFER TO A LINED TIN AND BAKE FOR 40-45 MINUTES UNTIL A SKEWER INSERTED COMES OUT CLEAN.

TRANSFER TO A LINED TIN AND BAKE FOR 40-45 MINUTES UNTIL A SKEWER INSERTED COMES OUT CLEAN.

STEP 4

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BEAT BUTTER AND SOFT CHEESE UNTIL SMOOTH, THEN BEAT IN MAPLE SYRUP AND CONFECTIONER'S SUGAR.

BEAT BUTTER AND SOFT CHEESE UNTIL SMOOTH, THEN BEAT IN MAPLE SYRUP AND CONFECTIONER'S SUGAR.

STEP 5

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SPREAD FROSTING OVER THE CAKE AND SMOOTH OUT, DECORATE WITH SPRINKLES OR SIMILAR DECORATION.

SPREAD FROSTING OVER THE CAKE AND SMOOTH OUT, DECORATE WITH SPRINKLES OR SIMILAR DECORATION.

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STEP 6

CUT THE PUMPKIN CAKE INTO 16 SQUARES, KEEP REFRIDGERATED AND CONSUME WITHIN 5 DAYS.

CUT THE PUMPKIN CAKE INTO 16 SQUARES, KEEP REFRIDGERATED AND CONSUME WITHIN 5 DAYS.

STEP 7

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