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.
This cake has been a huge success on the internet being made by countless bloggers and home cooks who have shared the deliciousness around the world, and as always I’m very happy to see it shared. So I thought I would republish my Pumpkin Crunch Cake for all the friends and followers I’ve made since I first shared it on my blog…. I hope you enjoy it!
(Revised: first published Oct 2010)
It’s definitely that pumpkin time of year, everywhere I look I see my friends creating all of these wonderful Pumpkin treats, and the skies the limit!
I am so proud to be part of this wonderful online community with so many creative, talented people sharing their recipes with us, and just when I thought I had seen it all, someone surprises me!! Life is good when you can learn something new every day!
So, my friends that being said, I would like to share with you a cake that is sure to please. I have been making this since my restaurant days many years ago when I became the reluctant baker at a restaurant I worked at.
It is adapted from my first baking book, Good Housekeeping Illustrated (it had pictures…lol). Whenever I make it, it becomes everyone’s instant favorite, I get requests for whole cakes, recipes, and even marriage proposals…lol….yes it’s just that good! So when you try it at home, be prepared to wow your family and friends!
The Great Pumpkin Crunch cake fits in perfectly from October till December, after that you’ll just have to think of an excuse to make it, but whatever you do, just make it!!
Now I always make this cake with 4 layers, it just looks spectacular with 4 layers, but feel free to cut it down to 3 layers. I also varied my normal cream cheese frosting by adding in some Mascarpone Cheese, you can use all cream cheese if you like.
To cut this cake, I would advise using a serrated knife, the crunch topping is a little hard to cut through. I also make extra crunch topping to decorate the sides and tops with, to me, it covers up all my imperfections but feel free to leave it plain.
My preferred cake pan for all my baking is the 9-inch USA Pan Bakeware Cake Pan.
An Off-set Spatula is also one of my favorite kitchen tools for baking. You’ll thank me every time you use it!
More Recipes You’ll Love!
- Best Tiramisu Recipe
- Classic Pumpkin Roll
- Pumpkin Praline Cheesecake
- Pineapple Upside Down Cake
- Bee Sting Cake
Great Pumpkin Crunch Cake with Cream Cheese Frosting
Ingredients
Crunch Topping
- 3 cups walnuts finely chopped
- 3 cups vanilla wafers about 75 cookies
- 3 cups brown sugar
- 8 oz butter
Pumpkin Crunch Cake
- 1 ¼ cup sugar
- 6 oz butter softened
- 16 oz can solid pack pumpkin not pumpkin pie mix
- 2 ½ cups flour
- ½ cup Greek yogurt
- 1 Tablespoon pure vanilla
- 1 Tablespoon pumpkin pie spice
- 2 ¼ Teaspoon baking powder
- ¾ Teaspoon baking soda
- ½ Teaspoon salt
- 4 large eggs
Cream Cheese Frosting
- 24 oz cream cheese
- 16 oz mascarpone
- 8 oz softened butter
- 2 cups confectioners sugar
- 1 Tablespoon pure vanilla
Instructions
Crunch Topping
- 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.
- Preheat Oven to 350 degrees.
Pumpkin Crunch Cake
- 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 (greased and floured) cake pans, smooth it out and make it as even as possible in the pan.
- Bake the reserved crunch mix for 8-10 minutes at 350 degrees F. Or until it crisps up a bit. Don't let it burn!Allow to cool before adding to the sides and top of the cake.
- 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.
Cream Cheese Frosting
- Whip the cream cheese, mascarpone, and butter till very smooth and creamy
- Slowly add in the confectioner's sugar while the mixer is on low setting
- Add in vanilla and mix well. Set aside till needed.
Assembly
- 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).
Notes
After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heel of a knife to help release the cake.
Nutrition
Vetime
Hi,
Your tiramissu is perfect. Now I plan on making this cake but I have my doubts concerning the waffers. You see l, I always double check the ingredients a ND under waffers in my country we consider cookies with layers of cream and crunchy waffer. But on internet in states I see photos of round cookies (they are available also here but under different name). Which one should I use for this cake?
Chef Dennis Littley
In the US we call most of what you might refer to as biscuits as cookies, in that designation, there are also wafers, for no reason other than the manufacturer thought it was a better name. Nilla Wafers are a vanilla cookie that is made by Nabisco. That being said just about any crunchy vanilla cookie without a filling would work. You do not want to use cookies with any type of filling.
Hope that answers your question.
Vetime Shaipi-Ivanovska
Hello,
I made this cake and it’s worth the time. I loved it and you’re right, cake lovers loved it. I was asked for a recipe:) but, this cake is not for someone who expects chocolate flavor in his cake. So, I put this one on a regular, once a year, occasion since it’s time consuming.
Min R.
Hello! I’m so excited to try this! But I just want to make sure I understand… Do I grease and flour the cake pans, before pressing the crunch topping into them? Thanks!
Chef Dennis Littley
As stated in the instructions:
Divide mixture into 4 prepared (greased and floured) cake pans – standard 9-inch rounds
** I like using a parchment cake circle in the bottom, the cake releases easily.
Susi
I just have a question, can I use sour cream instead of yogurt?
Chef Dennis Littley
I’ve never done that but that shouldn’t be a problem
Victoria
I look forward to trying this recipe! Have you ever used pecans instead of walnuts? Wondering how / if that would affect overall flavors together ?? Thank you re-posting your recipe.
Chef Dennis Littley
yes I have, pecans work very well
Audrey
This is such an impressive dessert for thanksgiving!
Alexandra
This is such a delicious cake with wonderful texture! We love the perfect cake and crunchy topping!
Gabrielle
OMG, this looks so good , yummy ! I am goin gto make it for Thanksgiving!. You the Best Chef Dennis 🙂
Deb
Hello Chef Dennis! My mother cannot eat nuts and so I never make anything for her with nuts in it. Can you suggest an alternative for the nuts in the crunch topping? Thank you!
Chef Dennis Littley
a crunchy granola would be a good replacement and possibly uncooked oats. I would try making it to see how it comes out before using it in the cake.
Cristi Harbison
How many layers does this recipe make?
Chef Dennis Littley
it makes 4 layers
Cristi Harbison
Does recipe make multiple layers? Is one cake pan 2 layers and if so how do I cut it to layer?
Teresa
If you read the recipe it tells you to use 4 cake pans…so 4 layers.
Cristi Harbison
Can I freeze Layers on this and if so how long does it take to thaw??
Chef Dennis Littley
yes you can. They should thaw in 2-3 hours
Cristi Harbison
Can I make the cake layers ahead of time and freeze?? Would like to make for my wedding cake but we will be camping and no oven. If I can prep ahead then it’s a ho!!
Chef Dennis Littley
yes you can. Just make sure to double wrap them so they stay as fresh as possible.
Dani
Hi. I don’t understand when you add the crunch. When you bake or when you frost?
Chef Dennis Littley
you can see the first use in the instructions for the Crunch topping:
6. 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.
7. Set pans aside and begin cake.
I added this to the assembly:
Bake the reserved crunch mix for 8-10 minutes at 350 degrees F. Or until it crisps up a bit. Don’t let it burn!
Allow to cool before adding to the sides and top of the cake
hope this helps
Dennis
Sharon
I’ll definitely make this very soon.
Sarah
Best pumpkin cake recipe EVER! I cannot find a single soul who doesn’t love this 2 ton cake 🙂
Chef Dennis Littley
thats what I like to hear! I need to get in the kitchen and make one this weekend!
Samantha j
This looks amazing and I can not wait to try it!
I have all of the ingredients but I was wondering if I were to make this tonight can i refrigerate until tomorrow? We are having our Friendsgiving tomorrow but I like to be prepared before traveling to where the Friendsgiving is being held. In your opinion, will it ruin the cake if i premake it? Should I keep the different pets separated until tomorrow?
Thank you so much!
Chef Dennis Littley
it will hold up in the fridge for a week or more (if it lasts that long)
Scherrie
I have made this many times and it always gets rave reviews.
I have also made the crunch and added other cakes such as carrot. Definitely a ***** for me!
Kasey
Was going to make this and just realized i forgot the greek yogurt!!! Is it necessary for the cake or would i be making a mistake to try without!
Chef Dennis Littley
You need greek yogurt or sour cream for it to come out right
bethany liggett
I made this cake and it was quite easy!!! how ever I did not taste as it is to be taken to dinner on another day. My question is , is it to be a very dense cake???? Everything is easy and delicious!!! I usually make myself a cupcake on the side to test my recipes and got swept up in eating that delicious crunch topping…
Chef Dennis Littley
it is a very dense cake. I usually keep it refrigerated and its always better if I let the cake warm up a bit, but its hard to wait. I love the crunch topping which is why it found its way as a coating around the entire cake!
Roger
Amazing delicious and fun cake to make, tomorrow will be my third time I made this cake.
Thank you very much for sharing!
Kita Bryant
Now that is how you beef up a cake! This is an awesome dessert!