Pumpkin Spice Cake – Summer Hill Pantry

Pumpkin Spice Cake

What you need:

300g Summer Hill Pantry Cinnamon Cake Mix  

200g softened butter 

½ cup buttermilk 

3 eggs 

1 ½ cups pumpkin puree 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/4 teaspoon ground allspice 

Whipped cream (for finishing) 


Preheat oven to 180C. Grease and line the base and sides of two 20cm round cake pans with baking paper.

In an electric mixer beat butter, sugar, and spices until pale and creamy. Add in the eggs 1 at a time and pumpkin puree. Gradually add in cinnamon cake mix and buttermilk. Evenly fill each cake tin with pumpkin batter.

Baking can take between 35-45 minutes or until a skewer can come out of cake clean. Once cake has fully cooled stack and top with fresh cream and walnuts or topping of your choice.