Tesco Pumpkin Cake Kit 435G

Tesco Pumpkin Cake Kit 435G

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Sorry, this product is currently unavailable

  • Suitable for vegetarians
One-eighth of cake contains
  • Energy356kcal 1492kJ
  • Sugars43.3g
  • Fat15.6g
  • Saturates4.2g
  • Salt0.1g

of the reference intake*
Typical values per 100g: Energy 1842kJ (439kcal)

Product Description

  • Chocolate cake mix, orange sugar paste, orange flavoured icing mix, and black writing icing. Includes backdrop.
  • Microwaveable chocolate sponge. Includes haunted house back drop to create a Spooky Halloween centre piece
  • Pack size: 435g



Chocolate Cake Mix, Orange Sugar Paste, Orange Flavoured Icing Mix, Black Writing Icing. Chocolate Cake Mix contains: Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dried Egg, Fat Reduced Cocoa Powder, Rapeseed Oil, Raising Agents (Disodium Diphosphate, Sodium Carbonate), Salt, Dried Egg White, Emulsifier (Polysorbate 60). Orange Sugar Paste contains: Sugar, Glucose Syrup, Palm Oil, Water, Humectant (Glycerol), Colour (Paprika Extract), Stabiliser (Xanthan Gum), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Flavouring. Orange Flavoured Icing Mix contains: Sugar, Flavouring, Colour (Paprika Extract). Black Writing Icing contains: Sugar, Glucose Syrup, Humectants (Sorbitol, Glycerol), Palm Oil, Colour (Vegetable Carbon), Dried Egg White, Water, Flavouring, Citric Acid, Preservative (Potassium Sorbate).

Allergy Information

  • For allergens, including cereals containing gluten, see ingredients in bold.


Store in a cool, dry place out of direct sunlight. Once baked store in an airtight container and consume within 7 days

Cooking Precautions

  • All appliances vary, these are guidelines only.

Produce of

Packed in the U.K.

Preparation and Usage

  • Preparation guidelines
  • Adult supervision recommended.
  • Makes: 1 cake
  • You will need: 1 medium sized egg, 50ml vegetable oil (+ a further 10ml oil for
  • the basin), 50ml milk, 50g butter, 1 tsp milk, small amount of icing sugar to
  • dust.
  • Method: 1. Empty the sachet of chocolate cake mixture into a mixing bowl (not
  • the basin provided) and add the egg, 50ml vegetable oil and 50ml of milk.
  • 2. Using a spoon combine all ingredients together then beat well for 2 minutes.
  • 3. Measure 10ml of vegetable oil into the pudding basin and using a pastry
  • brush, coat the whole of the inside of the basin with the oil – as well as the
  • inside of the lid. Note that there should be a small pool of vegetable oil
  • remaining in the bottom of the basin, do not tip out. 4. Tip the cake mixture
  • into the basin and place the lid loosely on the top – do not clip down. 5.
  • Place into a microwave oven and cook on full power for 4 minutes (700W) / 3
  • minutes 15 seconds (800W) / 3 minutes (900W). Allow to stand inside the
  • microwave for 1 minute after heating. Remove from the microwave and take off
  • the lid. 6. Tip the pudding basin upside down onto a flat surface covered with
  • baking parchment or greaseproof paper then carefully lift off the basin from
  • the cake – leave to cool. 7. Empty the icing sachet into a mixing bowl, add 50g
  • of softened butter and 1 tsp (5ml) of milk. Bring the mixture together with a
  • spoon then beat until smooth and light. 8. When the cake is cold, take a
  • serrated knife, run it under the tap so it is wet both sides then cut the cake
  • in half so it is wet both sides then cut the cake in half so that you have a
  • top and a bottom. 9. Using a pallet knife, spread a small amount of the icing
  • mixture onto the base and then replace the top. 10. Use the remaining icing
  • mixture to completely cover the rest of the outside of the cake, try and make
  • as smooth as possible. 11. Prepare the icing by removing it from its packaging
  • and knead until soft and pliable. 12. Using a small amount of icing sugar to
  • dust, roll out the icing on a flat surface to a thickness of approx. 3mm – roll
  • out into a circle large enough to cover the cake. 13. Carefully cover the cake
  • with the roll out icing. 14. Work the icing around the base of the cake to
  • remove any creases and smooth over using a small amount of icing sugar and
  • rubbing with the palms of your hands. Once you have a nice smooth finish, trim
  • off any remaining icing from the base of the cake. 15. Finish off by marking
  • the cake using the back of a knife with vertical lines from the base to the
  • top, all of the way around the cake to represent the look of a pumpkin, then
  • finish off by using the black icing pen to make the eyes, nose and a mouth. 16.
  • Assemble the scene set and stand. Once complete place the finished cake in the
  • centre.

Number of uses

8 Servings


  • Warning: Please be aware that tube lids can present a choking hazard to small
  • children

Return to

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K

Net Contents



Typical Values100g containsOne-eighth of cake (81g) contains
Energy1842kJ (439kcal) 1492kJ (356kcal)
When made up according to instructions.--

Safety information

View more safety information

Warning: Please be aware that tube lids can present a choking hazard to small children

Using Product Information

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