Butter Pumpkin Cake
A rich pumpkin custard base is topped with sponge cake mix, melted butter and pecans before being baked to perfection. Serve for afternoon tea or dessert. You can also use this recipe to make cupcakes and muffins, simply adjust the baking time accordingly.
Ingredients
Serves: 18
- 625g pumpkin puree
- 250ml evaporated milk
- 2 eggs
- 100g caster sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 520g sponge cake mix
- 110g unsalted butter, melted
- 120g pecans
Method
Prep:20min ›
Cook:50min ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm baking dish.
- In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the sponge cake over the pumpkin mixture. Drizzle with melted butter. Top with pecans.
- Bake 50 minutes in the preheated oven.
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Reviews & ratings
Average global rating:
(21)
Reviews in English (18)
We are BIG pumpkin pie fans so i wasn't too excited about this recipe. However, my fondness for trying new dishes took over and i was very pleased with the results. It was very,very easy to make and so delicious, I will definitely make it many times again. - 15 Nov 2001 (Review from Allrecipes US | Canada)
This has been a BIG hit with my family of 12 over the past 10 years. It's a good alternative to pumpkin pie and it's delicious!! My family continues to request it year after year...highly recommended. - 19 Nov 2001 (Review from Allrecipes US | Canada)