Pumpkin Crunch

    Pumpkin Crunch


    23 people made this

    About this recipe: 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.

    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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