Pumpkin Crumble Sponge Cake

    Pumpkin Crumble Sponge Cake

    (347)
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    328 people made this

    About this recipe: This cake is loved by adults and children. A sponge cake layer is topped with pumpkin pie filling and a crumble mix. Serve with ice cream or a dollop of whipped cream.

    Ingredients
    Serves: 18 

    • 520g sponge cake mix
    • 1 egg, beaten
    • 110g unsalted butter, melted
    • 425g pumpkin puree
    • 3 eggs, beaten
    • 100g caster sugar
    • 4 tablespoons dark brown soft sugar
    • 1 1/2 teaspoons ground cinnamon
    • 100g caster sugar
    • 50g unsalted butter, softened
    • 60g chopped nuts

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease one 23x33cm or similar sized baking dish.
    2. Reserve 125g sponge cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 110g melted butter. Mix well and then pat into prepared dish.
    3. In a large bowl, mix together the pumpkin puree, 3 eggs, 100g caster sugar, dark brown soft sugar and cinnamon. Pour over sponge cake base.
    4. In a small bowl, combine reserved 125g sponge cake mix, 100g sugar and 50g softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top.
    5. Bake in preheated oven for 40 to 45 minutes.
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    Reviews & ratings
    Average global rating:
    (347)

    Reviews in English (347)

    by
    137

    This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpkin. I took it to a christmas party and it was a hit, everyone wanted the recipe by the end of the night. I brought the new French Vanilla cool whip to my friend's house who had the party and they all loved that too. They both went great toghether. OH and one last thing, I strongly recommend doubling the filling amount or the cake will be thin especially in a 9X13 pan.  -  01 Jan 2004  (Review from Allrecipes US | Canada)

    by
    84

    I just returned from a Pumpkin Fest at church in which I entered this recipe into the recipe contest and won first place! I made it in a springform pan and added 10 extra minutes to the cook time. I also found adding the nuts to the crumb mixture made them set very well into the cake! I saved one piece for myself and now look forward to enjoying it with a cold glass of milk on this beautiful fall evening!  -  02 Nov 2003  (Review from Allrecipes US | Canada)

    by
    71

    This is a great cake. It is more like a cake/pie....the perfect combination! The recipe does not quite fill a 9x13 pan so I used a round spring form pan. Had to cook it a bit longer because it was thicker. It looked really nice out of the pan because you could see the layers.  -  25 Nov 2002  (Review from Allrecipes US | Canada)

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