• 18servings
  • 60minutes
  • 288calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 520g sponge cake mix

  2. 1 egg, beaten

  3. 110g unsalted butter, melted

  4. 425g pumpkin puree

  5. 3 eggs, beaten

  6. 4 tablespoons dark brown soft sugar

  7. 1 1/2 teaspoons ground cinnamon

  8. 100g caster sugar

  9. 50g unsalted butter, softened

  10. 60g chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Grease one 23x33cm or similar sized baking dish.

  2. Reserve 125g sponge cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 110g melted butter. Mix well and then pat into prepared dish.

  3. In a large bowl, mix together the pumpkin puree, 3 eggs, 100g caster sugar, dark brown soft sugar and cinnamon. Pour over sponge cake base.

  4. In a small bowl, combine reserved 125g sponge cake mix, 100g sugar and 50g softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top.

  5. Bake in preheated oven for 40 to 45 minutes.


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