Pumpkin and Pecan Spice Cake

Pumpkin and Pecan Spice Cake


83 people made this

About this recipe: A deliciously moist and tender sponge cake. The cake batter is enriched with eggs, oil, spices and pecans. Enjoy for dessert, afternoon tea or elevenses.


Serves: 16 

  • 520g sponge cake mix
  • 100g caster sugar
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 425g pumpkin puree
  • 250ml vegetable oil
  • 4 eggs
  • 120g chopped pecans

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat oven to 190 C / Gas 5. Grease and flour a 23x33cm or similar sized tin.
  2. In a large bowl, stir together sponge cake mix, sugar, bicarbonate of soda, cinnamon and ginger. Make a well in the centre and pour in pumpkin puree, oil and eggs. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared tin.
  3. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

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