Adding pumpkin to the mix gives this sweetly spiced cake a rich moist texture. It also add a brilliant pop of colour.


  • 500g Kent pumpkin, cut into 4cm pieces
  • 250g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tsp mixed spice
  • 1 tsp vanilla bean paste
  • 3 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • 1/3 cup (80g) Coles Sour Cream
  • Icing sugar, to dust
  • Salted caramel sauce, to serve
  • Double cream or dollop cream, to serve


  • 1/4 cup (55g) brown sugar
  • 1 1/2 tbs caster sugar
  • 3/4 cup (110g) plain flour
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 60g butter, softened


  • Step 1

    Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Place in a bowl and use a fork to coarsely mash.

  • Step 2

    Preheat oven to 180°C. Grease a 22cm (base measurement) square cake pan and line base and sides with baking paper. Use an electric mixer to beat the butter, sugar, mixed spice and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the mashed pumpkin and stir to combine. Add the flour and sour cream and stir to combine. Spoon into prepared pan. Smooth the surface.

  • Step 3

    To make the streusel topping, place the combined sugar, flour, cinnamon and salt in a bowl and stir to combine. Add butter and use your fingertips to rub butter into the sugar mixture until mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the cake.

  • Step 4

    Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool. Cut into pieces. Dust with icing sugar and serve with caramel sauce and cream.


    Allow for cooling time.


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