
Pumpkin Crunch Cake

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This recipe is by Chef Dennis Littley/ I love this recipe. It's not hard to make just a lot of ingredients
ingredients
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serves: 10-15
3 cups (450 g) walnuts, finely chopped
3 cups (360 g) vanilla wafers (about 75 cookies)
3 cups (540 g) brown sugar
8 oz (184 g) butter
Pumpkin Crunch Cake
cup 1¼ (250 g) sugar
6 oz (168 g) softened butter
1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
cups 2½ ( 300 g) flour
1/2 cup (96 g) Greek yogurt
1 tablespoon (15 ml) pure vanilla
1 tablespoon (15 g) pumpkin pie spice
2¼ Teaspoons( 12 g) baking powder
3/4 teaspoon (4 g) baking soda
1/2 teaspoon (2.5) Salt
4 large Eggs
Cream Cheese Frosting
16 oz (454 g) cream cheese
8 oz (227 g) mascarpone (or cream cheese)
8 oz (227 g) softened butter
2 cups (150 g) confectioners sugar
1 tablespoon (15 ml) pure vanilla
Servings Per Recipe: 10
Amount per Serving
Calories: 825
- Total Fat: 44.1 g
- Saturated Fat: 17.4 g
- Trans Fat: 0.6 g
- Cholesterol: 142.6 mg
- Sodium: 536.5 mg
- Total Carbs: 101.2 g
- Dietary Fiber: 2.8 g
- Sugars: 75.5 g
- Protein: 11.2 g
preparation

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