Walnut Pumpkin Cake

Walnut Pumpkin Cake


58 people made this

About this recipe: This is a super-delicious cake, which is perfect with ice cream or whipped cream. A pumpkin mixture is topped with cake mix, drizzled with butter and scattered with walnuts. The cake is turned upside down before serving. Enjoy for dessert, general snacking or afternoon tea.

Rosie De Coito

Serves: 24 

  • 825g pumpkin puree
  • 350ml evaporated milk
  • 3 eggs
  • 200g caster sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 520g sponge cake mix
  • 1/2 teaspoon ground cloves
  • 225g unsalted butter, melted
  • 120g chopped walnuts

Prep:20min  ›  Cook:45min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

  1. Preheat oven to 180 C / Gas 4. Line one 23x33cm or similar sized tin with baking parchment.
  2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into the prepared tin.
  3. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Drizzle the butter over the sponge cake mix.
  4. Bake at 180 C / Gas 4 for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  5. After cake cools, turn it upside down so the top of the cake will be the base. Remove the parchment paper.

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