Pecan Topped Pumpkin Cake

    (29)
    1 hour 20 min

    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.


    29 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (25)

    by
    32

    Loved this recipe!! I used brown sugar instead of white, added about 1/8 teaspoon of pumpkin pie spice. Instead of a yellow cake, I used a butter cake...IT WAS TO DIE FOR!!! Made several for a bake sale...didn't have any left over!!  -  25 Sep 2010  (Review from Allrecipes US | Canada)

    by
    12

    Awesome, I used pumplin pie filling instead of plain pumpkin. Will definately make again!!!!  -  16 Oct 2006  (Review from Allrecipes US | Canada)

    by
    10

    I made this using sweetened evaporated milk and omitted the sugar.I also added all spice and three eggs. I was fabluous. I will make this again and again. Oh the last time I added 1/2 pkg chocolate chips, and the kids loved it. Thanks again.  -  13 Feb 2009  (Review from Allrecipes US | Canada)

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