Pumpkin Mud Cake
You’ve heard of pumpkin scones, but have you heard of pumpkin mud cake?
Well, now you have. And once you try it, you’ll never forget it, because everyone will be asking for more.
A hearty variation to our White Chocolate Mud Cake mix, this recipe is perfect to try coming into the cooler months as the aroma of warm pumpkin wafts from the kitchen.
What you will need
1 x White Chocolate Mud Cake Mix
125g melted butter
535g tin pumpkin soup (note: this replaces the need for boiling water usually required for our mud cake mixes)
Mixed spice to taste
Baking tin
Let’s do it
Preheat oven to 160 degrees
Add pumpkin soup to our White Chocolate Mud Cake mix.
Add melted butter and some mixed spice to taste.
Whisk to combine and pour into a lined loaf tin.
Bake at 160°C for 55 minutes or until the knife comes out clean.
Allow to cool and refrigerate for 2 hours before cutting.
Tip: You can also enjoy it warm from the oven – just be gentle, as it’s fragile when served fresh.
