A popular recipe that everyone who tried it loved!
This pound cake is packed with Japanese pumpkin (kabocha) and has a moist texture. Since it’s made with pancake mix, there’s no need to sift flour or use baking powder. It’s easy to make and incredibly tasty—perfect for any occasion.
60 minutes
Hisae Sugiyama
PROFILE
INGREDIENTS
SERVES 4
7-inch loaf pan
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7oz kabocha (Japanese pumpkin; skin, seeds and pulp removed)
- 5tbsp unsalted butter
- 2 large eggs
- 3tbsp granulated sugar
- 3.5oz pancake mix (e.g. Bisquick; approx. 3/4 cup)
- 1tsp water
- a few drops of vanilla extract (optional)
DIRECTIONS
- 1
Cut the pumpkin (skin on, seeds and pulp removed) into 1–inch (2–3 cm) pieces. Place in a microwave-safe bowl with 1 tsp. water and cover loosely with plastic wrap. Microwave at 600W for 5 minutes, then mash with a fork.
- 2
In a microwave-safe mixing bowl, add butter and microwave at 600W for about 50 seconds until melted.
(Preheat the oven to 340°F / 170°C at this point.)
Add sugar, mashed pumpkin, eggs, and vanilla extract (optional), mixing well with a whisk after each addition. - 3
Add the pancake mix and gently fold with a spatula until no dry flour remains. Pour into a pound cake pan, smooth the surface with a skewer, and bake at 340°F (170°C) for 40 minutes.
(If the surface starts browning too quickly after 30 minutes, cover loosely with foil.) Remove from the oven, let cool slightly, then remove from the pan.
RecipeID
780
Tips & Notes
・The cake in the photo was baked in a 7-inch (17.5 cm) disposable paper loaf pan. If using a regular loaf pan, line it with parchment paper before pouring in the batter.
・Vanilla extract enhances the flavor but can be omitted if unavailable.
・For a nice finish, score the cake down the center after about 10 minutes of baking.
MY RATING
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Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"