Pumpkin Crumble Cake

    • < />

    Pumpkin Crumble Cake

    Pumpkin Crumble Cake

    (246)
    1hr


    217 people made this

    About this recipe: This is a well flavoured cake with a moreish topping. Sponge cake is topped with spiced pumpkin, then finished off with a sugary walnut crumble and baked. It's delicious with ice cream or a dollop of whipped cream.

    Ingredients
    Serves: 18 

    • 520g sponge cake mix
    • 75g unsalted butter, melted
    • 1 egg
    • 825g pumpkin puree
    • 110g dark brown soft sugar
    • 150ml milk
    • 3 eggs
    • 1 tablespoon ground cinnamon
    • 1/2 tablespoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 teaspoon ground allspice or ground cloves
    • 50g unsalted butter, chilled
    • 100g caster sugar
    • 90g chopped walnuts

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4 and lightly grease a 23x33cm or similar sized baking dish.
    2. Set aside 125g sponge cake mix. Combine remaining sponge cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
    3. In a large bowl combine pumpkin puree, dark brown soft sugar, milk, 3 eggs and spices; mix well and pour this mixture over sponge cake mix mixture in baking dish.
    4. In a food processor, combine chilled butter and caster sugar with reserved sponge cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
    5. Bake 45 to 50 minutes, until top is golden.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (246)

    Reviews in English (246)

    by
    103

    Good recipe. I used the canned pumpkin that already has spices and sugar in it. I might add a bit more spice next time, but it was fine as is. This recipe was good out of the oven but tasted MUCH better the next morning. If I were to make it again I would allow at least 12 hours before serving to allow the flavors to meld together.  -  21 Oct 2007  (Review from Allrecipes US | Canada)

    by
    82

    This is excellent! I halved the recipe, used a French vanilla cake mix (Mmmm) and cinnamon instead of pie spice and left out the nuts. Came out great, BUT---is even better the next day nuked in the microwave for about 30 seconds. The top gets all gooey and moist and WOW, is it ever delicious...A must try! I'm taking THIS to Thanksgiving!!!  -  08 Nov 2006  (Review from Allrecipes US | Canada)

    by
    72

    This recipe is amazing. My family loved it and I have some fussy eaters. I didn't have some of the ingredients to make an actual pumpkin pie so we opted for this one and I am so glad that I did. I think we all liked it better than pumpkin pie and it's so easy (my 3 year old helped make it)! Thanks so much for the great recipe! P.S. One change I did make was that I didn't have any pumpkin spice so I added A LOT of cinnamon probably about 2 Tbsp. if not more - I didn't measure, about 1 1/2 tsp. of ground all spice and about 1 1/2 tsp. of ground nutmeg  -  04 Nov 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate