Ingredients

• 625 ml (2½ cups) cake flour
• 357 ml (1½ cups) brown sugar
• 5 ml (1 tsp) cinnamon
• 2.5 ml (½ tsp) all spice
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) bicarbonate of soda
• 2.5 ml (½ tsp) salt
• 3 eggs
• 5 ml (1 tsp) vanilla essence
• 500g pumpkin, boiled and pureed
• 1 x 430 g can Rhodes Quality Pineapple Crush
• For the icing
• 80 g butter
• 175 g plain cream cheese
• 500 ml (2 C) icing sugar, sifted
• 30-45 ml (3 Tbsp) milk

Method

1. Sift the flour, sugar, spices, baking powder, bicarbonate of soda and salt into a bowl
2. In a separate bowl whisk together the eggs, vanilla essence, pumpkin and the Rhodes Quality Pineapple Crush. 
3. Whisk the Pineapple Crush mixture into the flour mixture and beat until well combined.
4. Divide the batter evenly between two cake pans that have been sprayed with non-stick spray.
5. Bake in an oven preheated to 180°C for 30 minutes or until a toothpick inserted in the centre of each cake comes out clean.
6. Cool and remove from the pans.
7. To make the icing, cream the butter until pale and creamy. 
8. Add the cream cheese and beat until combined. 
9. Add the icing sugar and beat to blend. 
10. Adjust the consistency to a thick spread with the milk.
11. Sandwich the two layers of cake together with a layer of icing.
12. Use the remaining icing to ice the outside of the cake and decorate as desired.

Servings

Serves 10