Pumpkin Pecan Cake

Pumpkin Pecan Cake

Save this recipe

265 people made this

About this recipe: 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.

Nora LaCroix

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

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate