Pumpkin Crunch

    55 min

    A deliciously moist cake, which has a wonderful crunchy topping. Spiced pumpkin is topped with dry sponge cake mix, drizzled with melted butter and baked. It's the perfect dessert any time of the year. Serve with whipped cream or a big scoop of vanilla ice cream.

    25 people made this

    Serves: 15 

    • 425g pumpkin puree
    • 2 eggs, beaten
    • 220g dark brown soft sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 2 teaspoons ground cinnamon
    • 350ml evaporated milk
    • 520g sponge cake mix
    • 75g unsalted butter

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a mixing bowl, combine the pumpkin puree, eggs, dark brown soft sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 23x33cm or similar sized baking dish.
    3. Top the pumpkin mixture with dry sponge cake mix, melt 75g butter and drizzle evenly over cake mix until covered. Bake for 30 to 35 minutes or until top is golden brown. Allow to cool uncovered and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (18)


    Instead of individual spices, I used almost two teaspoons of pumpkin pie spice. I also added a teaspoon of pure vanilla extract to the "filling". I served this warm in bowls topped with Cool Whip. Very close to Paula Deen's Pumpkin Gooey Butter Cake only without the cream cheese. The "filling" is really sweet, though. This was a tasty dessert that I could make with items in my pantry. I think it gets better the more it sits......it must because my husband and I keep sneaking bites.  -  06 Sep 2012  (Review from Allrecipes US | Canada)


    Just delicious! The fact that it's quick and easy is just a bonus!! Absolutely yummy! Certainly a 'must try'!!!  -  06 Oct 2001  (Review from Allrecipes US | Canada)


    Canadian Thanksgiving (early October) has just passed. My traditional pie loving family thought thisalternative was wonderful!  -  09 Oct 2001  (Review from Allrecipes US | Canada)