About this recipe: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.
425g pumpkin puree
350ml light evaporated milk
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
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking dish.
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.
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.