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.
Divide mixture into 4 Coated 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.
Slowly add in the confectioners sugar while mixer is on low setting
*You can substitute cream cheese for the Mascarpone, I don't always have it on hand. You may want to increase the butter a bit cutting that amount from the cream cheese. If you have a favorite cream cheese frosting recipe, use that!
*feel free to eliminate the extra frosting on the sides of the cake and the additional crunch topping on the sides, the original cake was served simply with only whipped cream between the layers.
**I always use standard size 9 inch round cake pans. You can use other size pans but your cooking times will need to be adjusted
****If your cake sticks to the bottom of the pan, place it on a burner of your stove for about 15 seconds, the heat will help release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly your stove top heats the pan.
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.