Pumpkin walnut crunch cake
This cake has the perfect combination of flavours and textures. Spiced pumpkin is topped with sponge cake mix, then drizzled with melted butter and scattered with walnuts. For a perfectly even crunch topping, make sure you drizzle the butter evenly over the cake mix. Enjoy warm with a scoop of ice cream or a dollop of whipped cream.
Ingredients
Serves: 20
- 825g pumpkin puree
- 350ml evaporated milk
- 3 eggs
- 200g caster sugar
- 1/2 teaspoon salt
- 4 teaspoons pumpkin pie spice
- 520g sponge cake mix
- 175g unsalted butter
- 120g chopped walnuts
Method
Prep:15min ›
Cook:1hr ›
Extra time:1hr15min ›
Ready in:2hr30min
- Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm or similar sized tin.
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt and pumpkin pie spice. Mix well. Pour batter into the prepared tin.
- Sprinkle the dry sponge cake mix evenly over the pumpkin mixture. Melt the butter and drizzle it over the sponge cake mix. Sprinkle walnuts over the top.
- Bake for 55 to 60 minutes or until done.
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Reviews & ratings
Average global rating:
(63)
Reviews in English (52)
This cake is wonderful--delicious and easy to make. I found that it tasted better, when I used two 9oz. Jiffy yellow cake mixes (without pudding in the mix) for the topping. I've made this about 5 times, and everyone loves it. - 09 Dec 2000 (Review from Allrecipes US | Canada)
Wonderful. Used 4 eggs for a firmer texture. Spread dry spice cake mix and dropped pats of butter (about 1 1/2 cups -- we love butter) across the top. The butter melted and made a crispy topping. I skipped dinner and went straight to dessert! - 25 Oct 2006 (Review from Allrecipes US | Canada)
When I took this cake from the oven rich aroma of the season lured my downstairs neighbor up to my door wanting to know what I had baked. She ran downstairs to put on a fresh pot of coffee and we had two pieces of this fabulous "pie cake" while it was still warm from the oven! Yummers!!! One thing I did do was before I baked it I toasted the walnuts then I sprinkled them over the cake. I have shared this recipe with four people so far. - 01 Nov 2006 (Review from Allrecipes US | Canada)
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