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.

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