• 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.

  • Thanks again for sharing this recipe; delicious.


  • Looks great! Might tweak the recipe a bit, as I’ve a large pumpkin waiting to be used up. Thanks for sharing.

    • Yes, you could easily double the recipe, make 2 and put one in the freezer for later. I grow pumpkins also so once I cut one I make a batch of roast pumpkin to eat with dinner and then use the left overs in a salad with spinach leaves, feta and pine nuts; steam and mash some for this cake, pumpkin scones, and pumpkin bread; and the other night I tried a recipe I found on MoM for Brown Rice and Quinoa patties which had mashed roasted pumpkin in it and was absolutely delicious!

      • I need to find this recipe, those patties sound great.


  • This recipe is going to be added to my cooking album!


  • wow what a combination


  • Thanks for sharing this delicious looking recipe; love this combination of ingredients. Will be making and tasting this cake.


  • I usually make pumpkin scones with leftover pumpkin, now I have a new recipe to try.


  • This sounds really good thanks! We love pumpkin and try to add prunes to our diet where we can. the orange juice makes it interesting too!


  • This looks really nice.
    I would like to give it a go.
    The only problem is every time i seem to cook with mashed pumpkin the cake seems to go off and disgusting after a day. Does anyone know why this happens? Do i maybe undercook it or something?

    • If you live in a hot and humid area you may be best to put it in the fridge after a couple of days. It will keep a lot better if chilled. Enjoy!


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