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Gluten Free

Fiendish Pumpkin Cake

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  • Serves: 6 to 8
  • Prep Time: 30 mins
  • Ready in: 55-60 mins
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Fiendish Pumpkin Cake




  • 1.35kg (3lb) pumpkin or butternut squash
  • peeled
  • de-seeded and diced.
  • ½ tsp grated nutmeg
  • 150g (5½oz) light brown sugar
  • 1 tsp salt
  • 115g (4oz) desiccated coconut
  • 397g can Carnation Condensed Milk
  • 1 tsp vanilla extract
  • 55g (2oz) butter
  • melted
  • 55g (2oz) raisins

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  1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
  2. In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10 - 15 minutes until soft.
  3. Mash and cool slightly.
  4. Grease an 18cm x 25.5cm (7 x10 inch) rectangular baking dish. In a large bowl mix together the remaining ingredients and the cooked pumpkin.
  5. Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.

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