Pumpkin and Pecan Spice Cake

    55 min

    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.

    84 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (78)


    I'm going to divulge the secret to making this to perfection... ready??? Follow this recipe exactly and DO NOT CHANGE A THING! It is fantastic and super easy too. I did not add any frosting and feel there is no need for it; the cake was moist and delicious without being overly sweet. Also, by using the pumpkin puree you are really getting quite a bit of fiber in your dessert. Great tasting AND somewhat good for you too. This is my new favorite cake. Thanks to doxie1 for submitting this one! Excellent!!!  -  11 Mar 2010  (Review from Allrecipes US | Canada)


    This is delicious. I baked it in a bundt pan and added 2 teaspoons of pumpkin pie spice and one teaspoon of good quality cinnamon, instead of the ginger/cinnamon mix. Next time I will also add raisins and maybe a few less walnuts. I also added only 2/3 cup of oil and will probably only add no more than 1/2 cup the next time I make it. Pumpkin makes the cake very moist so it definitely doesn't need so much oil. Delicious!  -  02 Dec 2002  (Review from Allrecipes US | Canada)


    What a great spice cake recipe. I made it just as directed, only added a couple more shakes of cinnamon and a couple shakes of nutmeg. It could be a little spicier, but I made for guests so I think it's perfect for the occasion. Made in a bundt pan, baked for about 45 minutes. Frosted with homemade cream cheese icing...pulled out a little frosting and put green food coloring in it. Put orange food coloring in the rest of the icing, then spread the orange icing all over the cake. Put an edible ice-cream cup (that kids eat ice-cream out of) in the hole of the bundt cake and frosted that green. Piped some green stripes down the side and 'voila!!!! Made a literal pumpkin cake that looks like one too!!! Had just enough batter left over to make a couple of mini-loaves and that's what I just ate...it is awesome. I saw where some reviewers messed with the amount of oil but I think it's perfect!!!  -  04 Oct 2007  (Review from Allrecipes US | Canada)