Spiced Pumpkin and Walnut Cake

    1 hour 15 min

    A delicious cake that's super-easy to make. A sweetened spiced pumpkin mixture is topped with sponge cake mix, then drizzled with melted butter and scattered with walnuts. The resulting cake is delicious with whipped cream or ice cream.

    544 people made this

    Serves: 24 

    • 425g pumpkin puree
    • 350ml evaporated milk
    • 3 eggs
    • 200g caster sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or ground cloves
    • 520g sponge cake mix
    • 175g unsalted butter, melted
    • 175g chopped walnuts

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking tin.
    2. In a large bowl, combine pumpkin puree, milk, eggs, sugar and spices. Mix well and pour into the prepared tin.
    3. Sprinkle dry sponge cake mix over the top, then drizzle with melted butter. Top with walnuts.
    4. Bake at 180 C / Gas 4 for 1 hour or until a knife inserted near the centre comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (508)


    Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom's birthday and served it with a big dollop of whipped topping. Make this...you won't regret it!  -  09 Feb 2006  (Review from Allrecipes US | Canada)


    I've made this pumpkin cake many times, but I use a spice cake mix. What a spicy treat--everyone loved it better thank the yellow cake mix.  -  18 Oct 2006  (Review from Allrecipes US | Canada)


    Move over, pumpkin pie! So easy and soooo good. I have made this cake twice, and I prefer to use pecans instead of walnuts. For some reason this cake is much, much better if it sits a day or so before serving. Thanks so much for the recipe!  -  21 Nov 2001  (Review from Allrecipes US | Canada)