Pumpkin and poppy seed cake

Pumpkin and poppy seed cake


7 people made this

About this recipe: This recipe makes two layers of moist, zesty pumpkin cake. Frost with your favourite icing. You can also use this recipe to make loaves, muffins or cupcakes, simply adjust the baking time accordingly.


Serves: 12 

  • 520g lemon sponge cake mix
  • 3 eggs
  • 150ml orange juice
  • 425g pumpkin puree
  • 2 tablespoons poppy seeds

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm cake tins.
  2. Beat the sponge cake mix, eggs and orange juice together in a mixing bowl on low speed until moistened. Increase speed to medium and beat in the pumpkin puree. Stir in the poppy seeds. Pour the batter into the prepared tins, dividing evenly.
  3. Bake in preheated oven until the top springs back when lightly touched, 25 to 30 minutes. Cool in tins for 10 minutes, then remove and place on wire racks to cool completely.

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