• 16servings
  • 110minutes
  • 443calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake

  2. 525g sponge cake mix

  3. 1 egg

  4. Filling

  5. 225g cream cheese, softened

  6. 425g pumpkin puree

  7. 3 eggs

  8. 2 teaspoons vanilla extract

  9. 115g unsalted butter

  10. 475g icing sugar, sieved

  11. 1 1/2 teaspoons ground cinnamon

  12. 1 1/2 teaspoons ground nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.

  2. To make the cake, stir the cake mix together with 1 egg and 115g butter in a mixing bowl until well blended. Pat the mixture evenly onto the bottom of the prepared baking dish.

  3. To make the filling, beat the cream cheese and pumpkin together in a mixing bowl until smooth. Beat in the eggs, vanilla, and 115g butter until creamy and smooth. Gradually stir in the icing sugar, cinnamon and nutmeg until evenly blended. Spread the pumpkin mixture over the cake layer.

  4. Bake in preheated oven until top is set, 40 to 50 minutes. Cool and cut into squares to serve.


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