Pumpkin Crunch Cake
Ingredients
Crunch Topping
-
3
cups
walnuts, finely chopped or pecans
-
3
cups
vanilla wafers
-
3
cups
brown sugar
-
8
oz
unsalted butter
Pumpkin Cake
-
1 ¼
cups
sugar
-
6
oz
unsalted butter, softened
-
16
oz
solid pack pumpkin
-
2 ½
cups
flour
-
½
cup
Greek yogurt or sour cream
-
1
Tablespoon
pure vanilla
-
1
Tablespoon
pumpkin pie spice
-
2 ¼
teaspoons
baking powder
-
¾
teaspoon
baking soda
-
½
teaspoon
salt
-
4
large
eggs
Cream Cheese Frosting
-
24
oz
cream cheese
-
16
oz
mascarpone
-
8
oz
unsalted butter, softened
-
2
cups
confectioners sugar
-
1
Tablespoon
pure vanilla
Instructions
- Prepare the crunch topping by pulsing the vanilla wafers and walnuts in a food processor, then mix with brown sugar and melted butter.
- Divide the crunch mixture into four prepared cake pans, pressing it evenly into the bottoms.
- Preheat the oven to 350°F and bake the reserved crunch mix for 8-10 minutes until crisp.
- In a mixer, beat sugar and softened butter until light and fluffy, then add pumpkin, yogurt, vanilla, and pumpkin pie spice.
- Incorporate the flour mixture, followed by the eggs, mixing just enough to blend.
- Divide the batter among the four prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool for about 10 minutes before transferring to a wire rack to cool completely.
- Prepare the cream cheese frosting by whipping cream cheese, mascarpone, and butter until smooth, then adding confectioners sugar and vanilla.
- Once the cakes are completely cooled, frost the layers and stack them.
- Coat the assembled cake with the crunch topping, ensuring even coverage on the sides and top.
Nutrition Facts (estimated)
Servings
20
Calories
942
Total fat
63g
Total carbohydrates
88g
Total protein
11g
Sodium
540mg
Cholesterol
170mg
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