- Dish type
- Vegetable cakes
- Pumpkin cake
This cake is loved by adults and children. Serve with ice cream or a dollop of whipped cream.
329 people made this
- 520g sponge cake mix
- 1 egg, beaten
- 110g unsalted butter, melted
- 425g pumpkin puree
- 3 eggs, beaten
- 100g caster sugar
- 4 tablespoons dark brown soft sugar
- 1 1/2 teaspoons ground cinnamon
- 100g caster sugar
- 50g unsalted butter, softened
- 60g chopped nuts
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease one 23x33cm or similar sized baking dish.
- Reserve 125g sponge cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 110g melted butter. Mix well and then pat into prepared dish.
- In a large bowl, mix together the pumpkin puree, 3 eggs, 100g caster sugar, dark brown soft sugar and cinnamon. Pour over sponge cake base.
- In a small bowl, combine reserved 125g sponge cake mix, 100g sugar and 50g softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top.
- Bake in preheated oven for 40 to 45 minutes.
Reviews & ratingsAverage global rating:(456)
Reviews in English (362)
This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpkin. I took it to a christmas party and it was a hit, everyone wanted the recipe by the end of the night. I brought the new French Vanilla cool whip to my friend's house who had the party and they all loved that too. They both went great toghether. OH and one last thing, I strongly recommend doubling the filling amount or the cake will be thin especially in a 9X13 pan.-01 Jan 2004
I just returned from a Pumpkin Fest at church in which I entered this recipe into the recipe contest and won first place! I made it in a springform pan and added 10 extra minutes to the cook time. I also found adding the nuts to the crumb mixture made them set very well into the cake! I saved one piece for myself and now look forward to enjoying it with a cold glass of milk on this beautiful fall evening!-02 Nov 2003
This is a great cake. It is more like a cake/pie....the perfect combination! The recipe does not quite fill a 9x13 pan so I used a round spring form pan. Had to cook it a bit longer because it was thicker. It looked really nice out of the pan because you could see the layers.-25 Nov 2002
As this bakes, our entire home is filled with the smell of fall.
It’s that time of year again, time for all things pumpkin, from our lattes to our home decor. There’s just something so alluring about the smell of warm pumpkin, it seems to exemplify that feeling of “homey” and all things that are fall comfort food. Our pumpkin crumble is our first pumpkin baking of the season and for good reason: it’s simple and delicious, making it simply delicious! Even an expert baker can appreciate the simplicity of this dish, while a novice will find the recipe accessible and perfect for a fall baking project.
One of the most important parts of this recipe is the use of spices, and two spices that go well with pumpkin are cinnamon and ginger. Pumpkin is naturally a little on the sweeter side, so the contrast of savory with the sweet will strike the right flavor balance and help to give the crumble that homemade taste. Pumpkin puree is already a little on the sweet side, but we still want to add some sugar, and we’ve chosen to use both white and brown sugar, the brown sugar because it adds a hint of that rich molasses flavor to the dish. A box of yellow cake mix and some butter are all we need to crown this dish with something golden and wonderful.
A pumpkin crumble is a simple, classic dish that is a great alternative to a pumpkin pie. This particular recipe is lighter in texture but heavy on flavor. We especially love the slightly sweet and buttery crumble topping that adds just enough texture to contrast against the creamy pumpkin. Each bite is pumpkin perfection, slightly sweet, with warmth from the cinnamon and ginger, and that crumble is just to die for. Fall is definitely one of our favorite baking seasons, and pumpkin is one of our favorite ingredients. We bake year round, but there’s something about the cooler weather and falling leaves that really inspires in us a need to bake. A pumpkin crumble is a great way to dive into the baking season!
Sponge Cakes That You'll Want A Slab Of Every Day Of The Week
If you thought there wasn't much to a classic sponge cake, think again. We've pulled together a smashing selection of our favourite sponge cake recipes including the likes of a Classic Victoria Sponge Cake, and quirky, re-imagined recipes like our Espresso Martini Cake (you bet). Not to mention our irresistible Lemon Drizzle Cake. So, if you need even MORE of a reason to bake this weekend, check out the best sponge cake recipes now.
Is it any surprise that lemon drizzle cake is one of the nation's favourite cake flavours? It's zesty, vibrant, moist and downright delicious. And only six ingredients make up our super easy lemon drizzle cake recipe.
This easy caramel sauce hack makes simple work of a fancy-looking cake. If you&rsquore super-short on time, whisk caramel sauce into pre-made frosting too.
Fancy making yourself a boozy cake? Don't fret, we've got you covered. This Orange Mimosa Cake recipe is insane and super easy to make. Loaded with Prosecco, it would make the perfect birthday cake, or Mother's Day treat.
- 3 eggs
- 1 cup white sugar
- ⅔ cup canned pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners' sugar
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan line with waxed paper. Grease and flour the paper. Spread batter into pan sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Pumpkin Custard Crumble
A twist to your traditional pumpkin pie. A sweet and comforting seasonal dessert!
- 1 can (15 Oz.) Pureed Pumpkin
- 1 can 12 Oz. Evaporated Milk
- 3 whole Eggs
- 1-½ cup Sugar, Divided
- 1 teaspoon Cinnamon
- ½ teaspoons Ginger
- ¼ teaspoons Ground Cloves
- ⅛ teaspoons Nutmeg
- 1 box (about 18 Oz.) Yellow Cake Mix
- ½ cups Brown Sugar
- 1 stick Butter, Melted
In a large bowl combine eggs, pumpkin, evaporated milk, 1 cup of sugar, and spices. Whisk together and pour into a greased 8合 baking dish.
In a separate bowl, combine cake mix, brown sugar and remaining 1/2 cup white sugar. Add melted butter and mix together until it becomes crumbly. Sprinkle generously all over the top of the pumpkin mixture.
Bake at 350 degrees for 45 minutes, making sure the top is nice and brown and crisp.
How to Frost & Decorate a 6 Inch Cake
You need about 2.5-3 cups of frosting to frost a 3 layer 6 inch cake. The frostings paired with the cupcake recipes listed above are plenty for your 6 inch cake, such as vanilla buttercream or chocolate buttercream. Assembling and decorating a 6 inch cake is just like putting together a larger cake, but the smaller size is definitely easier to work with.
Tools I find helpful:
- : This size is great for larger 9 inch cakes as well. A cake turntable makes it easy to frost the sides of a cake with a bench scraper. : I like to run a bench scraper around the sides of the cake to smooth out the frosting. This works for any size cake. If you’ve never used one before to decorate a cake, you can watch me use it in my vanilla cake video. They’re very handy! : Use this for spreading the frosting between the layers and on top of the cake. The small size is great for frosting cupcakes too.
Since this is a small cake, it’s easy to pick up with a couple flat spatulas and carefully transfer to a cake stand or serving plate. You can also use cake boards, which are cardboard cut-outs that provide a sturdy foundation for your cake if you need to move it to another surface.
Small cakes are taking over! Which flavor will you try first?
PS: I bought the pictured teal cake stand from Home Goods and unfortunately can’t find a link to it for you! Make sure you find a cake stand that’s about 8 inches in diameter to comfortably fit the 6 inch cake. I love this one from Anthropologie too!
MAKING PUMPKIN CAKE WITH A CAKE MIX
Nana always made her Pumpkin Crunch Cakes with a mix, and I have to tell you, cake mixes have come a long way since I was a little kid baking in Nana&rsquos kitchen. I love the fact that I find mixes now without all the artificial stuff.
Using a yellow cake mix also makes this Pumpkin Crunch Cake recipe incredibly easy to whip up.
Seriously, it will probably take longer for your oven to preheat than it will for you to get the cake ready to bake.
Since so many of the ingredients are pantry staples, it&rsquos easy to pull together at the last minute, completely stress-free.
Pumpkin Pie Dump Cake (Crumb Crunch Cake)
Don't let the name of this dessert scare you off! It's called a Dump Cake because of the method of creating it. You literally are "dumping" one ingredient right on top of the other, making it very simple and quick to assemble.
It really DOES taste & look like an upside down pumpkin pecan pie--all the flavors & textures topped with a sweet and slightly crunchy topping--without all of the work!
- 4 eggs
- 2 cups white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup butter
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
Pour milk mixture into the batter blend on low speed until well-combined and smooth. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Pumpkin Crumble Sponge Cake recipe - Recipes
Victoria Sponge Cake (inspired by The English Kitchen)
5 oz (10 Tb) unsalted butter, room temperature
5 oz (10 Tb) margarine, room temperature*
10 oz (about 1 1/3 cup) granulated sugar (minus 2 Tb)
5 large eggs, room temperature (6 eggs)
10 oz (about 2 cups) all-purpose flour (You can just use 10 oz of self-raising flour and skip the salt and baking powder if you aren't at high altitude. I had to break it up to decrease the leavening, and add 2 Tb for 6000 ft)
3 tsp baking powder (1 1/4 tsp)
raspberry or strawberry jam
Butter the bottom of two 9 inch cake pans**. Line the bottom of the pans with parchment and butter and flour the whole pan and set them aside. (Buttering AND flouring your pans is key to a perfectly formed cake. That baking spray with flour is okay, but just not as good as the real thing. Trust me, it's worth it!) Preheat your oven to 350 degrees. (365 degrees for high altitude)
If not using self-raising flour, whisk the salt, baking powder, and flour together in a medium bowl and set aside.
Cream the butter, margarine, sugar and extracts together until pale and fluffy, 5-8 minutes. Gradually beat in the eggs, a little at a time, beating well and scraping down the sides of the bowl after each. If the mixture begins to look curdled, add a spoonful of the flour. It'll be fine. Gently fold in the flour with a spatula, taking care not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake pans, leveling off the surface. Make a slight dip in the center of each and tap very gently on your counter or table, to release any air bubbles.
Bake on a center rack of the oven for 20-25 minutes, or until golden and well-risen. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
Once cooled, place one layer, top down, on a cake plate. Spread with jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with powdered sugar and serve.
* I know, I know, it says margarine, and lots of us think margarine is the devil. Or at the very least, inferior to butter. 99% of the time I would agree with you, except in this recipe. It is based off of a recipe from my very favorite English cook, and she used to be a real-no-kidding chef, and if she says margarine gives you a better texture, use margarine!! I didn't notice any lack of flavor. Far from it!!*
** The original recipe (link next to the recipe title above) was measured for a 7 inch cake pan. I don't have any of those. Most standard American cake pans that we all have at home are 9 inch, so I adjusted it. The awesome thing is, there is a very simple formula for adjusting it back down to an 8 inch, or 7 inch if you've got one. For an 8 inch pan, you need 8 total oz of margarine and butter, 8 oz of flour, 8 oz of sugar, and 4 eggs, with 1/4 tsp of salt and 2 & 3/4 tsp baking powder. For a 7 inch pan, 6 oz of each, 3 eggs, a pinch of salt, and 2 & 1/4 tsp baking powder. See the pattern? It goes up by one egg and 2 oz of each main ingredient per pan inch. I gave approximate measurements in cups, but if you can measure this one on a kitchen scale, I seriously recommend it!**
Best Ever Buttercream Frosting (adapted from Cooking Classy)
3/4 cup salted butter, at room temperature (if using unsalted, add a pinch of salt)
1/2 tsp vanilla or almond extract (or both)
In a the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer), whip the butter on high speed until nearly white and very fluffy, about 7-8 minutes, scraping down the sides frequently with a spatula. Add the remaining ingredients and mix on low until combined, then increase speed to medium and continue to beat until very light and fluffy, about 4-5 more minutes, frequently scraping down the sides of the bowl. After a few minutes of mixing, if your frosting is too thick, add another Tb of cream. Use immediately or store in the fridge for a few days.