Pumpkin Pecan Crunch Cake
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Paula Taylor
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About this recipe: 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.
Carolyn Busch
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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