Pumpkin Crunch Cake

    Pumpkin Crunch Cake


    181 people made this

    About this recipe: This is a delicious dessert, which consists of a soft layer of spiced pumpkin, topped with a buttery crunch topping. Serve with a side of sweetened whipped cream, if desired.

    Serves: 9 

    • 825g pumpkin puree
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • salt to taste
    • 350g caster sugar
    • 3 eggs
    • 350ml evaporated milk
    • 520g sponge cake mix
    • 120g chopped pecans
    • 225g unsalted butter, melted

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a mixing bowl, blend pumpkin puree, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 23x33cm or similar sized baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter all over.
    3. Bake in a preheated 180 C / Gas 4 oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate