Sugar Crusted Pumpkin Sponge Cake

    1 hour 30 min

    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.

    139 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (114)


    I have made this recipe for the past 3 years (Thanksgiving & Christmas holidays) and my family loves it! It's also a big hit at work. I too feel that the topping could use some improvment. For the topping, I have added oatmeal and it does make it more like a "crisp." Also, the addition of a little flour (enhanced with pumpkin pie spice) stretches the mix to ensure that there is enough to cover the top. A must try for those who want a little something different for the holidays!  -  21 Nov 2006  (Review from Allrecipes US | Canada)


    Getting tired of the same old pumpkin pie for Thanksgiving, so I thought I try something a little different. Enter Pumpkin Crisp. Nice substitute for regular pumpkin pie and is a nice accompaniment to my requisite apple pie. The yellow cake is so much more interesting than standard pie crust and marries well with the pumpkin filling. However the topping mixture didn't work out all the well as it was not turning into coarse crumbs during preparation. Too much butter? Not enough cake mix? I ended up adding more flour (about 1/2 cup) and 2 tbsps of sugar (might try brown sugar next time), and a bit of cinnamon and nutmeg to cut the flour taste to the topping mixture in order to get the consistency right. This gave me more than enough topping and I may even back off a bit on the amount of topping I add to the dish next time. But it was a hit and I'll definitely make it again. 4 stars for flavor and "interesting" factor, a star off for recipe adjustment.  -  27 Nov 2003  (Review from Allrecipes US | Canada)


    Great recipe. Took longer to prepare since I used fresh pumpkin rather than canned, but well worth the extra effort. I will try it again using pie crust instead of the mix suggested by the recipe.  -  10 Nov 2001  (Review from Allrecipes US | Canada)