Pumpkin Crumble Cake

Pumpkin Crumble Cake


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.


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

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.

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