Pumpkin Crunch Cake



This recipe is by Chef Dennis Littley/ I love this recipe. It's not hard to make just a lot of 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

Nutrition Facts
Pumpkin Crunch Cake

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

how is this calculated?

Download Nutrition Facts Widget Code


1.  Melt Butter

2.  In a food processor, pulse cookies to a fine crumb

3.  Then Pulse walnuts to a fine chop

4.  Add in Brown Sugar and mix well.

5.  Add in Melted Butter and blend together.

6.  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 which will be baked to use on the sides of the cake.

7.  Set pans aside and begin cake.

8.  Pre heat Oven to 350 degrees.

9.  Pumpkin Cake

10.  In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently .

11.  Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.

12.  Add in the Eggs, one at a time just until blended.

13.  Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.

14.  Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.

15.  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 .

16.  Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.

17.  Break up the extra crunch mix to very small bits to use to decorate the cake with.

18.  While your cakes are baking prepare a Cream Cheese Frosting.

19.  Cream Cheese Frosting

20.  Whip the cream cheese, mascarpone, and butter till very smooth and creamy

21.  Slowly add in the 10x sugar while mixer is on low setting

22.  Add in Vanilla and mix well. Set aside till needed.

23.  Assembly

24.  After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.

25.  When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.

26.  When finished frosting, coat sides and top with your extra crunch mixture


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