Pumpkin Pecan Crunch Cake
This cake is delicious and quick and easy to make. A spiced pumpkin mixture is topped with sponge cake mix, scattered with pecans and drizzled with butter, before being baked. Serve with ice cream or whipped cream, for an indulgent dessert.
Ingredients
Serves: 12
- 825g pumpkin puree
- 3 eggs
- 110g dark brown soft sugar
- 100g caster sugar
- 350ml evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 520g ginger cake mix
- 65g chopped pecans
- 55g melted unsalted butter
Method
Prep:10min ›
Cook:50min ›
Extra time:1hr ›
Ready in:2hr
- Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish.
- In a large bowl, combine pumpkin puree, eggs, dark brown soft sugar, caster sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into dish. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
- Bake in the preheated oven for 50 to 60 minutes or until the edges are lightly browned. Allow to cool.
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Reviews & ratings
Average global rating:
(160)
Reviews in English (136)
Hello fellow reviewers. I'm not an experienced dump cake maker or eater, BUT, the 20 or 30 that I've had from pumpkin to berry have all been the same hence the word DUMP in the recipe title. That's what makes this recipe such a wonderful thing. You mix your ingrediants, put them in a dish, and then DUMP the cake part on top. For the 1 star raters, if you MUST have a bottom to this DUMP cake and serve it on a plate, put some of the cake batter on the bottom of your dish. - 12 Jul 2006 (Review from Allrecipes US | Canada)
my co-workers certainly enjoyed this concoction, but to call it a cake is missleading. it's pumpkin pie filling with a crumb-cake topping. that's it. it doesn't turn into a cake in the oven (why did i think it would?) so if you want a twist on pumpkin pie, this is it. - 06 Dec 2003 (Review from Allrecipes US | Canada)
I make this often, and always get great results! If I take it to work, it is gone by lunch! For a shortcut, I use Pumpkin Pie Spice and I just slice 1/2 cup butter over the top with the pecans! Comes out great every time! pp - 09 Oct 2002 (Review from Allrecipes US | Canada)
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