Walnut Pumpkin Cake
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.
Ingredients
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
Method
Prep:20min ›
Cook:45min ›
Extra time:1hr5min ›
Ready in:2hr10min
- Preheat oven to 180 C / Gas 4. Line one 23x33cm or similar sized tin with baking parchment.
- 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.
- Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Drizzle the butter over the sponge cake mix.
- 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.)
- 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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Reviews & ratings
Average global rating:
(59)
Reviews in English (48)
I found this recipe several years ago and from the very first time I made it - everyone that has tasted it has been hooked. I love it because it's so each to make (no pie crust to mess with). It has replaced regular pumpkin pie at our family Thanksgiving dinners since I introduced it. (For easier storage - I don't use paper on the bottom, just a little oil. Also - I don't turn it upside down so the crust is on the bottom - I cut it and turn each piece as it goes on the plate, that way the "crust" part stays crispy instead of soggy.) - 26 Nov 2003 (Review from Allrecipes US | Canada)
I have made this 3 times and each time it has come out perfect. I used Splenda instead of sugar, low fat condensed milk, and egg substitute. I have used a spice cake, caramel cake and yellow cake. I have tried just 1/2 the cake mix and used the other half for muffins because the first time I used all of it some of the mix was still powdery. You have to make sure most of the mix gets wet. Each time I made it everyone loved it. I am going to take it for our TG feast along with traditional pumpkin pie but I prefer this pie cake. Thanks for the great recipe! - 21 Nov 2002 (Review from Allrecipes US | Canada)
This was easy to make and pretty good, although in my opinion it could be improved. Next time, I would use 3/4 cup butter and drizzle it over the cake mix so that it is evenly covered and I would increase the spices, as it was a little bland. - 11 Nov 2002 (Review from Allrecipes US | Canada)