• 12servings
  • 50minutes
  • 504calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 425g pumpkin puree

  2. 1 teaspoon ground cloves

  3. 1 teaspoon ground nutmeg

  4. 520g sponge cake mix

  5. 4 tablespoons vegetable oil

  6. 2 eggs

  7. 110g unsalted butter, softened

  8. 350g cream cheese, softened

  9. 240g icing sugar

  10. 1 teaspoon ground cinnamon

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized tin. Whisk together the pumpkin puree, cinnamon, cloves and nutmeg. Set aside.

  2. In a large bowl, mix together the sponge cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.

  3. Pour batter into prepared tin. Bake in the preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

  4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the icing sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.


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