Butter Pumpkin Cake

    Butter Pumpkin Cake


    21 people made this

    About this recipe: 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.

    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

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm baking dish.
    2. 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.
    3. Bake 50 minutes in the preheated oven.

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