Nutty Pumpkin Cake

    1 hour 5 min

    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.

    5 people made this

    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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    Reviews in English (6)


    I have made Pumpkin Pie Cake quite a few times, but my recipe calls for a 29 oz can of pumpkin (not a 15 oz can). I use 1/2 cup white sugar and 1/2 cup brown sugar. DO NOT make the mistake of using pumpkin pie mix for this recipe or it will not turn out. I generally use a spice cake mix with very good results. My gamily likes this just as much as they like pumpkin pie.  -  10 Oct 2009  (Review from Allrecipes US | Canada)


    Way too sweet. I reduced the sugar to 1/4 c. There is enough sugar in the cake mix and milk that a full cup is not needed. I like to taste the flavors of ingredients, not the sugar.  -  04 Jun 2009  (Review from Allrecipes US | Canada)


    This is our Favorite Cake - I have used a receipe similar to this for several years with a few minor differences - only use 2 tsp. Pumpkin Pie Spice, granulated sugar, 4 eggs plus 1 tsp. salt  -  15 Nov 2009  (Review from Allrecipes US | Canada)