Sugar Crusted Pumpkin Sponge Cake

    Sugar Crusted Pumpkin Sponge Cake


    139 people made this

    About this recipe: This dessert cake is simple to make and exceptionally delicious. A sponge cake base is topped with a spiced pumpkin mixture and a sugary crumble. It's perfect with a scoop of ice cream or a dollop of whipped cream.

    Serves: 18 

    • 520g sponge cake mix, divided
    • 1 egg
    • 110g unsalted butter, melted
    • 825g pumpkin puree
    • 2 eggs
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 100g caster sugar
    • 150ml evaporated milk
    • 150g caster sugar
    • 110g unsalted butter, softened

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Set aside 125g sponge cake mix for the topping. Combine remaining sponge cake mix, 1 egg and melted butter. Pat into a 23x33cm or similar sized baking dish.
    2. In a large bowl, mix pumpkin puree, 2 eggs, spices, 100g sugar and milk. Pour pumpkin mixture over the cake base.
    3. In a small bowl, combine 125g sponge cake mix with 150g sugar. Cut in 110g softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
    4. Bake at 180 C / Gas 4 for 55 minutes.

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