Pumpkin Spice Cake

Recipe created by Chef Ashian Topno

Pumpkin’s ability to make any dessert better makes it a favourite among our Chefs and their customers. What about yours?

Recipe Ingredients

Ingredient Weight
For the Base:
Pillsbury™ Egg free Spice Cake Mix 1000gm
Water 350gm
Oil 150gm
Ripe Pumpkin puree 300gm
For the garnish:
Cream cheese frosting 500gm
Pecan or Walnuts 100-150gm


  1. Make a fine puree of ripe pumpkin. Keep it aside.
  2. Make the cream cheese frosting. Keep it aside.
  3. In a mixing bowl, add the premix, water and oil.
  4. Mix at Speed 1 for a minute with paddle attachment.
  5. Scrape the sides of the bowl to facilitate even mixing.
  6. Add the pumpkin puree and mix at Speed 2 for 3 minutes.
  7. Pour the batter in the desired mould.
  8. Bake at: 170°C - 180°C.
  9. Bake for:28 - 30 minutes.
  10. Let the cake cool down.
  11. Frost the cake with cream cheese frosting and garnish it with pecans or walnuts.