Summary: I received rave reviews of this Pumpkin Crunch Cake. Each layer has a crunchy topping and combined with the cream cheese frosting, it makes for a decadent result. This Pumpkin Crunch Cake should be on your Thanksgiving Menu!
Ingredients:
Crunch Topping
- 3 Cups finely chopped walnuts
- 3 Cups vanilla wafers, I used the whole box
- 3 Cups brown sugar
- 8 oz butter
Pumpkin Crunch Cake
- 1¼ cup sugar
- 6 oz softened butter
- 1 15 oz can solid pack pumpkin (not pumpkin pie mix)
- 2½ Cups flour
- ½ Cup Greek yogurt
- 1 Tablespoon vanilla
- 1 Tablespoon pumpkin pie spice
- 2¼ Teaspoons baking powder
- ¾ Teaspoon baking soda
- ½ Teaspoon Salt
- 4 Large Eggs
Cream Cheese Frosting
- 3 bricks of cream cheese (24oz)
- 8 oz softened butter
- 2 cups powdered sugar
- 1 Tablespoon vanilla
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