• Serves 12
  • 1 hours
  • Difficulty Easy
  • 8 Ingredients


This delicious pumpkin and prune cake is a perfect way to use your left over mashed pumpkin.

Ingredients (serves 12)

  • 125g butter
  • 1 cup caster sugar
  • 2 eggs
  • 1/4 cup orange juice
  • 3/4 cup cold mashed pumpkin
  • 1/2 cup finely chopped prunes
  • 2 cups self raising flour
  • 1/4 cup milk


  1. Pre-heat oven to moderate 180 (or 160 fan forced). Cream butter and sugar, and add eggs one at a time, beating well after each addition.
  2. Stir in orange juice, pumpkin and prunes.
  3. Stir in sifted flour alternately with the milk. Stir until smooth.
  4. Grease and flour a round cake tin or springform pan, and bake in a moderate oven until brown and firm to touch, about 45 mins. I have a fan-forced oven which seems to run quite hot so I cook mine at 160 degrees.

  • This looks interesting!


  • Lovely sounding combination – now to make more mashed pumpkin so I can have some left over.


  • This is a combination I have never thought of but it sounds delicious, I’m going to have to try it. Thanks for sharing.


  • looks lovely and moist!


  • ive never heard of this combo but im going to give it a go next time i have left over pumpkin.


  • A great way of using the extra pumpkin that we have and something yummy to eat.


  • Sounds like it would be a really nice moist cake.


  • A very interesting combination,will love to try your recipe,thanks!


  • Fabulous way to sneak veg into the kid’s diets.


  • I have never ever made anything desert related with pumpkin, I have tried with other vegies like beetroot and zuccini but never pumpkin – here’s to a new year and experiment with pumpkin :)


  • Mmm I love the look of this!


  • Lovely unique recipe that I’m sure tastes fabulous


  • I will be trying this next time I have pumpkin! Sounds great.


  • Looks good, thanks for sharing.


  • mm yummy thanks for sharing


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