Pumpkin Pecan Cake

    (298)
    1 hour 25 min

    A fantastic tasting cake that is also simple to make. A spiced pumpkin mixture is topped with sponge cake mix and pecans, then drizzled with melted margarine and baked. Enjoy for dessert or afternoon tea.


    265 people made this

    Ingredients
    Serves: 18 

    • 425g pumpkin puree
    • 350ml evaporated milk
    • 4 eggs
    • 300g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice or ground cloves
    • 1 teaspoon salt
    • 520g sponge cake mix
    • 120g chopped pecans
    • 225g margarine, melted
    • 150ml double cream, whipped

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm or similar sized baking dish.
    2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, spices and salt. Mix well and spread into the prepared dish.
    3. Sprinkle sponge cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
    4. Bake for 60 to 80 minutes or until done. Top with whipped topping when ready to serve.

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    Reviews & ratings
    Average global rating:
    (298)

    Reviews in English (256)

    by
    158

    WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone's suggestion on toasting the pecans in butter before adding it to the cake and instead of margarine, I used unsalted butter (since one person said the cake was somewhat salty). Instead of using whipped cream - I made crumb cake crumbs and baked them on during the last 15 minutes of baking (to make crumbs: use 2 1/2 cup flour, 1/2 cup sugar, 2 tsp vanilla, 2 tsp cinnamon 1 1/2 stick unsalted butter melted - I mixed them all together with my hands and put them on top of the pecan/pumpkin/cake mixture). The crumbs, buttery pecans, cake mix & pumpkin mixture was so unbelievable (although filling) everyone raved about it !!!! I think next year though I will cut back on the sugar and butter as it is such a sweet cake and rich cake having one sliver is almost too much to eat and there's no room for other desserts ! Thank you for this superb recipe !!! YUMMMM !  -  29 Nov 2004  (Review from Allrecipes US | Canada)

    by
    147

    I made this for an office party and it got rave reviews. However, when I make it again for Christmas, I will cut the cake mix in half. The crumb top was so thick it had to be eaten upside down to get through it. Also, I will use unsalted butter. Instead of whipped topping, I melted a can of cream cheese frosting in the microwave and drizzled it over the finished cake. Yum.  -  12 Dec 2004  (Review from Allrecipes US | Canada)

    by
    87

    Awesome! Very nice fall dessert. I even adjusted it a bit and it was still marvelous. I decreased the sugar to 1 cup and decreased the butter to 1/2 cup. I mixed 1/3 cup of flaxseed meal into the cake mix to make up for the missing butter--a sneaky way to make up some much needed omega-3s. Everyone loved this dessert, even my 5 year old.  -  10 Oct 2006  (Review from Allrecipes US | Canada)

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