Pecan Topped Pumpkin Cake

Pecan Topped Pumpkin Cake

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29 people made this

About this recipe: This simple dessert is deliciously sweet, moist and totally moreish. It's perfect for dessert, when served with ice cream or a dollop of whipped cream.


Serves: 18 

  • 825g pumpkin puree
  • 350ml evaporated milk
  • 200g caster sugar
  • 3 eggs
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 520g sponge cake mix
  • 175g unsalted butter, melted
  • 120g chopped pecans

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm or similar sized tin.
  2. In a medium bowl, mix the pumpkin puree, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
  3. Bake in the preheated oven 50 to 60 minutes. Cool before serving.

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