Simple Pumpkin Cake

    1 hour 5 min

    This is a wonderful cake if you're stuck for time. Lightly spiced pumpkin puree is topped with a sponge cake mix, melted butter and chopped pecans before being baked.

    77 people made this

    Makes: 12 

    • 425g pumpkin puree
    • 350ml light evaporated milk
    • 4 eggs
    • 200g caster sugar
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 520g sponge cake mix
    • 115g unsalted butter, melted
    • 110g pecans, chopped

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking dish.
    2. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared dish.
    3. Sprinkle the sponge cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes or until the edges are lightly browned. Allow to cool.


    Pumpkin puree can be purchase online.

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    Reviews & ratings
    Average global rating:

    Reviews in English (82)


    A HUGE hit each time I make it & take it somewhere (I can't make it just for home becaused we can't leave it alone!) One thing I changed, instead of using all the different spices I simply used 4 tsp pumpkin pie spice.  -  29 Jan 2004  (Review from Allrecipes US | Canada)


    A good and easy recipe. Like it much better than pumpkin pie. Can easily use lower fat alternatives (low fat evaporated milk, and egg substitute)without any problems. I like to cut in the cold butter into the cake mix and then stir in the nuts. It makes for better distribution of the butter. Oh, and if you toast the nuts first it intesifies the flavor. Kids loved it.  -  20 Nov 2006  (Review from Allrecipes US | Canada)


    I love this recipe. I do tweak it a bit. I add half of the Cake mix into the pumpkin mixture to make a firmer pumpkin base when cooked. Since I used half of the cake mix in the batter I cut back on the Butter to 1/3 cup. Everyone loves it so much that, every time I serve it I have printed out recipes to hand out.  -  11 Nov 2008  (Review from Allrecipes US | Canada)