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.
When I was asked to come up with a dish that was Holiday tradition in my homes, it was a no-brainer for me. One very special dessert came to mind, a dessert that usually makes one or two appearances a year, depending upon the parties I host. But you can be guaranteed that sometime between Thanksgiving and Christmas you’ll see this extra special cake. It’s also a cake I made for our engagement party the very first year Lisa and I were together.
Since I usually end up eating 75% of the cake by myself, it’s a good thing I don’t make it more often…sigh. Last year I did start distributing wedges of cake to the neighbors, which got me a marriage proposal in the process….luckily her husband took it in stride as did Lisa! So when you make this cake for your family and friends be prepared, and also have extra copies of the recipe on hand, because you’re going to need them! This cake is just that good!
Holiday’s can be a very special time, we have been blessed as food bloggers, not only do we have enough to eat, but we have enough to make dishes to blog about……not everyone is that fortunate, and although it should be in our thoughts the entire year, this time of year it needs to be at the top of our list.
Once your incredibly delicious Pumpkin Crunch Cake is finished, it should be allowed to chill for a few hours before cutting, it will help firm up this cake (When you do cut it make sure to use a serrated knife). So try to be patient.
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
Pumpkin Crunch Cake
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 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
- 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 prepared (greased and floured) cake pans - standard 9-inch rounds (One very full cup per pan), 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 Cake
- In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently.
- Add in the 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 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 25-30 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 a wire rack 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.
- When 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*
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- Classic Pumpkin Roll Recipe For Your Autumn and Holiday Table
- The Best Gluten Free Pumpkin Roll Recipe
- Pumpkin Praline Cheesecake Recipe for your Holiday Table
- Amethyst Cheesecake Torte for your Holiday Table
- Cranberry Eggnog Bread Pudding with a Bourbon Cream Cheese Rum Frosting
Trish says
I had to come back and post a thank you! I made this at thanksgiving. i am new to baking and this cake was fun to make and oh sooo good! Everyone loved it and i will have to make it again. I followed your recipe exactly…yummo!!! Thank you so much!
Chef Dennis Littley says
thanks for the great review Trish and I’m very happy to hear you enjoyed my favorite cake!
sherri says
om…thank you so much for posting this…I think😄
This one looks absolutely dangerous…but SO worth it.
Love your pictures…very enticing Chef Denis