Nutty Pumpkin Cake

    Nutty Pumpkin Cake


    5 people made this

    About this recipe: This cake is sweet, moist and totally nutty. A spiced pumpkin base is topped with cake mix, scattered with pecans and walnuts, then drizzled with melted butter. Enjoy as a dessert with a big scoop of ice cream.

    Serves: 16 

    • 520g sponge cake mix
    • 65g chopped walnuts
    • 65g chopped pecans
    • 225g melted unsalted butter

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized cake tin.
    2. Beat the pumpkin puree, evaporated milk, dark brown soft sugar, eggs and pumpkin pie spice together in a bowl. Pour into the prepared tin. Scatter the sponge cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
    3. Bake in the preheated oven until set in the centre, about 50 minutes.

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