• Preparation Time 20 minutes
  • Baking Time 45 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • 1 ¾ cups brown sugar
  • 3 eggs
  • 3 tsp vanilla extract
  • 1 ½ cups pure canned pumpkin
  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp cinnamon
  • 1 ½ tsp baking soda and baking powder
  • ½ tsp ground ginger, ground cardamom and salt
  • ¼ tsp ground cloves and ground nutmeg
  • 1 cup cold strong tea
  • 1/3 cup chopped candied ginger, optional
  • Icing
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 4 cups icing sugar
  • ½ tsp cinnamon and cardamom
  • ¼ tsp nutmeg
  • 2 tbsp cold strong tea

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350ºF (180º). Grease two 9-inch (22cm) cake pans.
  • Beat butter and brown sugar in large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Fold in candied ginger. Spoon into prepared pans.
  • Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cakes come out clean. Cool cakes before icing.
  • Icing
  • Beat cream cheese and butter until well combined. Add icing sugar one cup (250mL) at a time, beating after each addition. Add remaining ingredients and beat well until light and fluffy.
  • Assembly: Place one layer of cake on serving platter or cake board. Spread with about 1 cup (250mL) of icing. Place second layer on top. Ice with remaining icing. Refrigerate until ready to eat. Remove cake from refrigerator 30 minutes before serving.


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