Pumpkin walnut crunch cake

    Pumpkin walnut crunch cake

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    61 people made this

    About this recipe: 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.

    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

    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr15min  ›  Ready in:2hr30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm or similar sized tin.
    2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt and pumpkin pie spice. Mix well. Pour batter into the prepared tin.
    3. 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.
    4. Bake for 55 to 60 minutes or until done.

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