Photo of Spiced pumpkin gingerbread cake with caramel drizzle by WW

Spiced pumpkin gingerbread cake with caramel drizzle

SmartPoints® value per serving
Total Time
1 hr 50 min
45 min
1 hr 5 min
Never used cold mashed pumpkin in a sweet cake before? Well this is the time to try! With all the spice of a tasty gingerbread and a sweet caramel sauce you won’t even realise you’re eating vegies.


reduced fat oil spread

150 g, softened

vanilla bean extract, alcohol free

2 tsp

fresh ginger

25 g, finely grated

granulated stevia sweetener

60 g, (1/2 cup) granulated

maple syrup

½ cup(s)


2 medium

white self-raising flour

2 cup(s)

ground ginger

2 tsp

ground cinnamon

½ tsp

ground nutmeg

¼ tsp

cooking salt

¼ tsp

bicarbonate of soda

½ tsp

skim milk

¾ cup(s)

Boiled pumpkin

1 cup(s), (270g of cold, mashed butternut pumpkin)


¼ cup(s)

maple syrup

1 tbs, extra

extra light cooking cream

¼ cup(s)

oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a deep 21cm baba cake tin with oil.
  2. Using electric beaters, beat 100g spread, vanilla extract, fresh ginger, stevia and half the maple syrup in a large bowl until pale and fluffy. Beat in eggs, 1 at a time, until just combined. Fold in flour, ground ginger, cinnamon and nutmeg, salt and bicarbonate of soda with the milk, in 2 batches, until combined. Stir in pumpkin until combined.
  3. Spread mixture into prepared tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before turning onto a wire rack to cool completely.
  4. Meanwhile, heat cream, remaining spread and maple syrup in a small saucepan over medium heat. Bring to the boil and boil for 2 minutes or until sauce reduces slightly. Remove from heat. Set aside for 5 minutes to thicken.
  5. Place cake on a serving plate. Drizzle with caramel sauce.
  6. Place ¼ cup pecans on a baking tray lined with baking paper. Drizzle with extra maple syrup and toss to coat. Bake for 10-12 minutes, stirring occasionally, or until golden and crisp. Set aside to cool. Coarsely chop. Sprinkle on top of cake.


TIP: Get ahead by making this cake up to one day ahead.

Start eating better than ever!