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.
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 Chicago Metallic Professional Grade 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!
If you like my Pumpkin Crunch Cake Recipe, you might also like these recipes:
- 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 1/4 cup sugar
- 6 oz butter softened
- 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 Teaspoon baking powder
- 3/4 Teaspoon baking soda
- 1/2 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.
- Place the remaining crunch mixture in another cake pan or pie dish and allow it 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.
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
More recipes from my site
The Original Pumpkin Crunch Cake with Cream Cheese Frosting – My Holiday Tradition- Classic Pumpkin Roll Recipe For Your Autumn and Holiday Table
- Pumpkin Praline Cheesecake Recipe for your Holiday Table
- The Best Gluten Free Pumpkin Roll Recipe
- Thanksgiving Round-up and What to do with the Leftovers
- How to make Authentic Potica a Yugoslavian Nut Roll Recipe
Sharon says
I’ll definitely make this very soon.
Sarah says
Best pumpkin cake recipe EVER! I cannot find a single soul who doesn’t love this 2 ton cake 🙂
Chef Dennis Littley says
thats what I like to hear! I need to get in the kitchen and make one this weekend!
Samantha j says
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 says
it will hold up in the fridge for a week or more (if it lasts that long)
Scherrie says
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 says
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 says
You need greek yogurt or sour cream for it to come out right
bethany liggett says
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 says
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 says
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 says
Now that is how you beef up a cake! This is an awesome dessert!
Rachel says
I actually gasped when I saw this. I can’t wait to find a reason to make this!
Vyjay Rao says
The Pumpkin Crunch Cake looks really legendary. Hope to get a slice someday too. It is fascinating to note that this was the start of your blogging.
Farrah Less says
That slices of pumpkin pie makes me drool. I will definitely copying this recipe and make it this coming weekend. My family would be delighted I cant wait this is so good.
Chubskulit Rose says
My daughter love pumpkin pie and I love pumpkin cake. I wish I am good in baking, I don’t have the patience for it.
Anosa Malanga says
Glad I was able to stumble over this. I think this is a good idea to include for our Halloween party. Let’s see how will it be and I hope they will like it.
Ricci says
You had me at pumpkin…LOL!! This cake looks amazing and like something I could maybe pull off. HA!
Nancy at Whispered Inspirations says
OMG, this looks amazing. I am a huge fan of pumpkin, so this is right up my alley. Bookmarked!
Marysa says
I love the crunch you added to this! We were just talking about how we should make some pumpkin desserts well ahead of Thanksgiving. I think my kids would love this, it would be a fun fall treat.
Glenda Cates says
My son is Charlie Brown and it will be fun to share this cake with him. Because I bet you he will want it for his Birthday this year.
Tasheena says
This recipe looks so decadent. I can’t wait to give it a try. Huge fan of desserts with pumpkin in it.
Melissa Chapman says
What an amazing looking cake, moist creamy and the pumpkin cake is popping and getting me so hungry. I am not a baker so i don’t know if i can create this but I wish I could.
Pam says
Wow. That looks amazing. I need to make this for our Thanksgiving dinner with our extended family. It would be a hit for sure!
Jeanette says
Oh my gosh this looks so good! I think I need this. I watch what I eat for something like this I will totally use it as my cheat day!
Candy says
Wow that is a big cake with four layers. The crunch really puts it over the top
Terri Steffes says
I’m thinking this will be my daughter’s birthday cake. Her birthday is October 24 and I think she would love this!
Alli Smith says
I wish I could jump through my screen right now! This is my kind of cake. It looks so moist and delicious and the cream cheese frosting (my very fave) looks amazing!
Amber Myers says
This is my kind of cake! I just love pumpkin stuff, so I know I’d eat so much of this. I must try to make it soon!
Jessica says
Great recipe! Delicious cake. I didn’t have vanilla wafers so I used Ritz crackers, and didn’t have any walnuts to add. But still turned out delicious. Also just used a basic cream cheese frosting and still was great. Thanks for the delicious recipe! Also, I made it just two layers in two 9×13 pans to make it stretch further.
jen says
I made this for our Thanksgiving- it was so good and a hit with my family. I almost omitted the crunch topping because I burnt the first batch (rookie move) – but took no time to fire off a second round- and Im so glad I did! It was delicious and beautiful. Im 2 for 2 as I made your amazing tiramisu as well. Thanks for the great recipes
Chef Dennis Littley says
Thanks for the feedback Jen, and I’ve burned the topping before too. You get distracted and forget about it. I’m glad you hung in there and made it over because that is really what makes the cake so special! I’m happy to help you with your desserts and now you’re ready to try my chocolate mousse!
Cindee says
I’m making this for my family for Thanksgiving. And I’m just wondering when you make the frosting are all the ingredients at room temperature? As well as the eggs? I’m assuming so, but you know what they say about assuming lol.
Also I only have 2 cake pans but plan on doing the 4 cakes. When I’m dividing up the cake batter in the pans do you fill them quite full?
Thanks
Cindee
Chef Dennis Littley says
hi Cindee
having all of your ingredients at room temperature is always a good way to start. The pans will not be full as the layers are thin. if you fill the pans it will take a lot longer to bake and they won’t really cook very well. I would suggest dividing the batter in two for each round of cakes. You might find my video helpful, its one of the first videos I ever made but it goes through the process completely. https://www.youtube.com/watch?v=qWZQHrJMDq8
Bec says
That is just great – love the crunch topping! Is it time-consuming to make? It sure looks delicious!
Chef Dennis Littley says
It’s not time-consuming, it just has a few extra steps. I’ve made the entire cake live before (having precooked layers after showing how to make the layers)
Liz says
I just made this for a party last night and it was unbelievable! It received rave reviews. I was so impressed by how it looked and when I cut into it all of the layers looked beautiful! This is a show stopper, so delicious! Thank you
Chef Dennis Littley says
Thanks so much for letting me know that my cake was a hit Liz! I’m so happy to hear it came out well and everyone enjoyed it!
Holly B says
Dennis, this looks aMAZing! Making it this weekend for my wife’s birthday and the family harvest party. Question though – does this recipe yield all 4 layers? Secondly, if I only use cream cheese, is that a total of 5 8-oz pkgs of cream cheese?
Thanks!
Chef Dennis says
hi Jackie
I just gave the pans a quick spray with food spray, the trick is to invert them while still fairly hot, they come out easy. If you let them cool just pop them on top of the stove for a moment to rewarm the topping and they will come out much easier. Just run a knife along the edges of the pan first
Dennis
Jackie says
Hi
What did you use to coat your cake pans for this recipe.
Alayna says
I made this cake this weekend for my mother's birthday and it was a hit! This is definitely going into my fall baking rotation.
Mariko says
yeah. This does look amazing. Why didn't you bring me some???
ladymorgiana says
OMG! I absolutely love this cake! I wish my oven wasn't busted, coz I really need one asap 😉
We Love says
The frosting looks so delish! I love cake, it wouldn't take long for me to devour the whole thing! Thanks for sharing this with us. We share all the delicious walnut recipes and news with all of our walnut loving friends. We would love to have you join us and tell us all about your walnut love! Hope to speak with you and read your posts again soon.
Mandy says
This looks amazing! Wow. Thanks for sharing!
Conor @ Hold the Beef says
What an impressive stack of deliciousness! This is pretty much guaranteed to elicit oohs and aahs when sliced up, I am sure.
bunkycooks says
I just gained about 10 pounds looking at this cake! Oh, mercy! This is the best use of pumpkin that I have seen yet!
Anu says
Thank you for posting this recipe. What size cake pans do you use? 8 or 9 inch or does it matter? thanks.
Maranda says
This looks absolutely amazing! I will definitely be making this sometime this season. I just have to think up an excuse to make it!
Spicie Foodie says
I can haz Pumpkin Cake! Chef Denis I can see why you would get marriage proposals from this cake. O-M-G I'm in pumpkin heaven.
LaDivaCucina says
You are a fabulous cook AND a baker! I wish I had a piece of this incredible looking cake RIGHT NOW. With my coffee. Yes.
denise @ quickies on the dinner table says
Oh sweet Lord!! That is what I call a cake! I've never made a bonafide layered, filled,frosted and topped fancy shmancy cake with pumpkin and your post is wonderful inspiration to get to it!!! It looks wonderful Dennis 🙂
Joy says
It looks like it is a great recipe. You are the winner of my CSN give away. Could you send me your email so I could send you your prize.
rebecca says
This looks absolutely delectable. I love the crunch topping, perhaps i'll throw on some toffee bits. I have found my Thanksgiving dessert! Thank you!
sweetartichoke.com says
Oh My! this pumpkin cake is just so beautiful! I imagine biting into the crunchy thing on the frosting… very, very tempting!!
Debbie says
Congrats on Top 9! This cake looks delicious, I have a can of pumpkin puree and just haven't been able to decide what to make with it, I just need an excuse for this cake now!I especially love the crunch topping, makes me think of all the other cakes I could put this on! Thanks
citymouse says
Frankly, I wait all year for pumpkin and cream cheese goodness. I'm pretty much in heaven. (Only caramel could somehow make it better.)
Stacey Hurley-Rider says
Dennis – this is beautiful, stunning, mouth watering. I cannot wait to try it this weekend. You are truly amazing and I love following your blog.
grace says
layer after layer after layer of tastiness! what a truly terrific cake, dennis!
thehungryartist says
Looks like a great cake for a party!
I love marscapone and cream cheese frosting. So yummy!
Rambling Tart says
My word, Dennis! That is the most stunning cake I have seen in ages!!! LOVE the crunchy topping and oh, that moist cake. Mmm. You've outdone yourself on this one! 🙂
BakingWithoutaBox says
That looks so great! Love the crunchy bits.
Wilde in the Kitchen says
Pumpkin cake with cream cheese frosting? Mmmm, delicious! Can I come over? 🙂
Adelina says
My daughter was asking for me to make a pumpkin cake this weekend… thanks to you, I will be making it. I might even make if for my hubby's birthday. Sounds perfect!
Torviewtoronto says
congrats
delicious cakes and presentation
Kim Kelly says
Oh my!!! I am not a good cake maker, I just don't have the patience to make them look pretty, but this one is very much tempting me. I printed the recipe a day ago and have had it pinned to my board above my desk… just thinking! Beautiful Dennis!
Kelsey says
seriously Dennis, vanilla wafers?? YES, YES, and YES!!!!!
the multitude of icing layered throughout makes the pumpkin stand out in contrast! so yummy looking 😀
best is that its got crunch factor too!!!
Stella says
Beautiful, Dennis! I was just thinking to make some pumpkin muffins with cream cheese frosting and nuts. Now, I'm thinking 'mascarpone'. That sounds so good…
Ooh, and congrats on being number 1 on The Top 9! You deserve it, Chef!
BEAR's Mom says
i am off to the store for a can of punkin'…let the marriage proposals begin 😀
HUGS to you CHEF
~victoria~
Elisabeth says
Good thing I got down to #86 so at least I can congratulate you on being #1 for the Top 9 for October 26,2010. Let this be official!
You mentioned about wowing our family with this cake, well Dennis, you certainly WOWED US…WOW!
This is so spectacular, and amazingly delicious, I am at loss for more words…just simply mesmorized.
Thank you for sharing your beautiful cake, and the source, as well!
Hugs,
Elisabeth
lemonsandanchovies says
I have a feeling you've just managed to put this on everyone's to-do list for the season, including mine! This cake looks special, definitely fit for the holiday season. Can't wait to try it.
Congrats on this very well deserved Top 9!
5 Star Foodie says
A magnificent cake! I love the crunch topping!
Lori Lynn says
Awesome cake Chef! So happy to see it as Top 9 today! Well-deserved!
LL
Lindsay says
Looks so amazingly delicious!! I want a slice right now!
Lauren Zabaneh says
That cake is gorgeous! I love the layers and I love the variation with the marscarpone. I'll take a couple slices, one for each hip. p.s. thanks for your support Dennis! Means a lot.
~~louise~~ says
Well, well, well, looks like I picked a pumpkin of a day to drop by. That cake looks sinful! The four layers add to its Pumpkinification!
Thank you so much for sharing, Dennis.
briarrose says
Wow. This cake looks amazing. Beautiful job.
Barbara says
A great thing about a three-layered cake is it serves a lot of people! This one is a fall gem, Dennis. Copying now….
Peggy says
This is definitely calling my name! I love pumpkin desserts more than anything and this cake looks absolutely stunning!
meltingbutter.com says
yumm! that looks super moist! 🙂