• 16servings
  • 55minutes
  • 312calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, H
MineralsZinc, Fluorine, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 520g sponge cake mix

  2. 100g caster sugar

  3. 1 teaspoon bicarbonate of soda

  4. 2 teaspoons ground cinnamon

  5. 1/2 teaspoon ground ginger

  6. 425g pumpkin puree

  7. 250ml vegetable oil

  8. 4 eggs

  9. 120g chopped pecans

Instructions Jump to Ingredients ↑

  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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