I first made My Pumpkin Crunch Cake back in the fall of 1999 for Lisa and my engagement party and it’s been a holiday standard ever since.

 When I first started blogging back in 2009, I had no idea where this delicious journey would take me and it was in the fall of 2010 when I first shared this magnificent cake with all my friends that follow my blog.

What better way to celebrate the season than with my Pumpkin Crunch Cake! It will definitely bring smiles to your table and soon become your new family fall tradition.

Nutrition Facts
Great Pumpkin Crunch Cake with Cream Cheese Frosting
Amount Per Serving
Calories 745 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 65%
Cholesterol 65mg 22%
Sodium 262mg 11%
Potassium 267mg 8%
Total Carbohydrates 97g 32%
Dietary Fiber 2g 8%
Sugars 73g
Protein 8g 16%
Vitamin A 86.4%
Vitamin C 1.6%
Calcium 11.8%
Iron 11.3%

* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: pumpkin cake, pumpkin crunch cake
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 20
Calories: 745 kcal
pumpkin crunch cake with cream cheese frosting


3 Cups Walnuts finely chopped
3 Cups Vanilla Wafers about 75 cookies
3 Cups Brown Sugar
2 Sticks Butter
1 1/4 Cup Sugar
1 1/2 sticks of Softened Butter
16 oz can Solid Pack Pumpkin not pumpkin pie mix
2 1/2 Cups Flour
1/2 Cup Greek Yogurt
1 Tablespoon Pure Vanilla
1 Tablespoon Pumpkin Pie Spice
2 1/4 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 Large Eggs
24 oz Cream cheese
16 oz Marscapone
8 oz Softened Butter 2 sticks
1 lb Confectioners sugar
1 Tablespoon Pure Vanilla


Melt Butter
In a food processor, pulse cookies to a fine crumb
Then Pulse walnuts to a fine chop
Add in Brown Sugar and mix well.
Add in Melted Butter and blend together.
Divide mixture into 4  9-inch round Cake Pans, pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
Set pans aside and begin cake.
Pre-heat Oven to 350 degrees.
In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently.
Add-In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
Add in the Eggs, one at a time just until blended.
Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.
Bake in a 350-degree oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans Allow pans to cool about 10 minutes, then turn them out onto wire racks and allow to completely cool.
break up the extra crunch mix to very small bits to use to decorate the cake with.
While your cakes are baking prepare a Cream Cheese Frosting.
Whip the cream cheese, mascarpone, and butter till very smooth and creamy
Slowly add in the confectioners sugar while mixer is on low setting
Add in Vanilla and mix well. Set aside till needed.
After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
After you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
When finished frosting, coat sides and top with your extra crunch mixture ( you can eliminate this step)

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