Pecan, Cinnamon and Raisin Umm Ali
The soft gooey bottom of this dish is hidden underneath an gorgeously crisp and golden topping with chewy raisins and crunchy pecan nuts.
Prep Time: 30 min
Total Time: 2 hr 35 min
Servings: 10
Umm Ali
1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix 
80ml vegetable oil 
230ml water 
2 medium eggs 
150g pecans, chopped 
100g raisins 
1 can (397g) sweetened condensed milk 
1 teaspoon vanilla extract 
2 teaspoons ground cinnamon 
400ml water   
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix   
115ml cold milk   
1/2 teaspoon powdered sugar   
15g pistachios, chopped  
  • 23cm round loose-based cake pan or spring form pan at least 7cm deep
  • Large bowl
  • Spoons
  • Toothpick
  • Cooling rack
  • Small pan
  • Medium bowl
  • 1 Preheat oven to 180ºC. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; sprinkle lightly with flour.
  • 2 Beat cake mix, oil, water and eggs in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Pour into cake pan.
  • 3 Bake 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from the pan to cooling rack. Cool completely.
  • 4 Place sweetened condensed milk, vanilla, cinnamon and water in medium saucepan. Bring to a simmer. Cook over low heat 10 minutes, stirring occasionally. Remove from heat.
  • 5 Beat whipping cream mix and cold milk in medium bowl as directed on package.
  • 6 Break the cake into pieces and place into a buttered 2 liter baking dish. Sprinkle with the pecans and raisins. Pour the cinnamon mixture over the cake. Spread whipping cream evenly over top.
  • 7 Bake 12 to 15 minutes, uncovered, or until the cream begins to turn golden brown. Serve warm, dusted with powdered sugar.
  • Use whatever combination of nuts and fruits you prefer.
  • Serve topped with additional whipped cream and fresh fruit of your choice.