It is a Pumpkin Crunch Cake. I would strongly encourage you to look at the original recipe HERE as the chef that developed this recipe deserves all of the credit. It is also on my "Cake" Pinterest board.
This is a 4-layer cake with a crunch layer baked onto each layer and then frosted with a wonderful cream cheese frosting. Here is a picture of the crunch layer before frosting is added...
The crunch layer is a wonderful concoction of pecans, crushed vanilla wafers, brown sugar and butter. The recipe makes more than enough of this layer and you might have enough left over for some delicious cupcakes too. Here is the final cake...
And, of course, what kind of hostess would I be if I didn't offer you a slice...
The frosting recipe yields a big bowl of frosting, but I did add a generous layer of it between the cake layers.
Here's the recipe (it's a long one, but ohhhh so worth it)...
PUMPKIN CRUNCH CAKE
3 cups pecans, finely chopped
3 cups vanilla wafers (small box)
3 cups brown sugar
8 oz butter
1¼ cup sugar
6 oz softened butter
1 16 oz can solid pack pumpkin
2½ cups flour
½ cup Greek yogurt
1 tablespoon pure vanilla
1 tablespoon pumpkin pie spice
2¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon (2.5) Salt
4 large eggs
Cream Cheese Frosting
24 oz cream cheese
8 oz softened butter
2 cups confectioners sugar
1 tablespoon pure vanilla
Crunch Topping Directions
- Melt butter
- In a food processor, pulse cookies to a fine crumb
- Then pulse walnuts to a fine chop
- Add brown sugar and mix well
- Add melted butter and blend together
- Divide mixture into 4 coated cake pans (One very full cup per pan) pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture that will be baked to use on the sides of the cake.
- Set pans aside and begin cake
- Preheat oven to 350 degrees
Pumpkin Cake Directions
- In a mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently
- Add pumpkin and 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 remaining crunch mixture in another cake pan or pie dish and allow 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 racks and allow to completely cool.
- Break up the extra crunch mix to very small bits to use to decorate the cake with.
- Whip the cream cheese and butter till very smooth and creamy
- Slowly add in the confectioners sugar while mixer is on low setting
- Add in vanilla and mix well. Set aside till needed.
- 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 a generous amount of frosting between them, start to spread the remaining frosting on the sides and top.
- When finished frosting, coat sides and top with the extra crunch mixture.
Chill the cake for a couple of hours before serving. Serve small slices, as it is a rich cake. Enjoy.
Thanks for reading even though I am posting more irregularly than ever before! Leave a comment if you make the cake, as I'd love to hear from you. Til next time...