Pumpkin Crunch Cake

Ingredients:

Crunch Topping:

3    Cups of Walnuts finely chopped
3    Cups of Vanilla Wafers (about 75 cookies)
3    Cups of Brown Sugar
12  Oz. of Butter

Pumpkin Crunch Cake:

1 1/4 Cup of Sugar
6 Oz. of Softened Butter
1 16 oz. can of Solid Pack Pumpkin (not pumpkin pie mix)
2 1/2 Cups of Flour
1/2 Cup of Greek Yogurt
1 Tablespoon of Pure Vanilla
1 Tablespoon of Pumpkin Pie Spice
2 1/4 Teaspoons of Baking Powder
3/4 Teaspoons of Baking Soda
1/2 Teaspoon of Salt
4 Large Eggs

Cream Cheese Frosting:

16 Oz. of Cream Cheese
8 Oz. of Marscarpone (or Cream Cheese)*
8 Oz. of Softened Butter
2 Cups of Confectioners Sugar
1 Tablespoon of Pure Vanilla

Directions:

Crunch Topping:

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 began cake.
8. Pre-heat oven to 350 degrees.

Pumpkin Cake:

1. In your mixer cream sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently.
2. Add in Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
3. Add in the eggs, one at a time just until blended.
4. Divide batter equally into your 4 prepared cake pans, smooth it out and make it even as possible in the pan.
5. Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.
6. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick is 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.
7. Allow pans to cool about 10 minutes, then turn them onto a wire rack  and allow to completely cool.
8. Break up the extra Crunch Mix to very small bits to use to decorate the cake with.
9. While your Cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting:

1. Whip the Cream Cheese, mascarpone,  and butter until very smooth and creamy.
2. Slowly add in the 10X sugar while mixer is on low setting.
3. Add in Vanilla and mix well. Set aside until needed.

Assembly:

1. After your cake is completely cooled (you can refrigerate for a few hours) begin frosting the layers and putting the cake together.
2. When you have assembled all of the layers with some frosting between them, start to spread the remaining frosting on the sides and the top.
3. When finished Frosting, coat sides and top with your extra Crunch Mixture*.

Notes:

*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 frosting on the sides, the original cake was served simply with only Whipped Cream between the layers. ****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 release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly you 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 release the cake.

Source: askchefdennis


 

Crunch Topping

• 3 Cups (450 g) walnuts, finely chopped
• 3 Cups (360 g) vanilla wafers (about 75 cookies)
• 3 Cups (540 g) brown sugar
• 12 oz (340 g) butter

Pumpkin Crunch Cake

• 1¼ (250 g) cup sugar
• 6 oz (168 g) softened butter
• 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
• 2½ ( 300 g) Cups flour
• ½ Cup (96 g) Greek yogurt
• 1 Tablespoon (15 ml) pure vanilla
• 1 Tablespoon (15 g) pumpkin pie spice
• 2¼ Teaspoons( 12 g) baking powder
• ¾ Teaspoon (4 g) baking soda
• ½ 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

- See more at: http://www.askchefdennis.com/2011/10/pumpkin-crunch-cake-my-holiday-tradition/#sthash.iSl9yE11.dpuf

Crunch Topping

• 3 Cups (450 g) walnuts, finely chopped
• 3 Cups (360 g) vanilla wafers (about 75 cookies)
• 3 Cups (540 g) brown sugar
• 12 oz (340 g) butter

Pumpkin Crunch Cake

• 1¼ (250 g) cup sugar
• 6 oz (168 g) softened butter
• 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
• 2½ ( 300 g) Cups flour
• ½ Cup (96 g) Greek yogurt
• 1 Tablespoon (15 ml) pure vanilla
• 1 Tablespoon (15 g) pumpkin pie spice
• 2¼ Teaspoons( 12 g) baking powder
• ¾ Teaspoon (4 g) baking soda
• ½ 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

- See more at: http://www.askchefdennis.com/2011/10/pumpkin-crunch-cake-my-holiday-tradition/#sthash.iSl9yE11.dpuf

• 3 Cups (360 g) vanilla wafers (about 75 cookies)
• 3 Cups (540 g) brown sugar
• 12 oz (340 g) butter

Pumpkin Crunch Cake

• 1¼ (250 g) cup sugar
• 6 oz (168 g) softened butter
• 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
• 2½ ( 300 g) Cups flour
• ½ Cup (96 g) Greek yogurt
• 1 Tablespoon (15 ml) pure vanilla
• 1 Tablespoon (15 g) pumpkin pie spice
• 2¼ Teaspoons( 12 g) baking powder
• ¾ Teaspoon (4 g) baking soda
• ½ 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

- See more at: http://www.askchefdennis.com/2011/10/pumpkin-crunch-cake-my-holiday-tradition/#sthash.iSl9yE11.dpuf

ngredients

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1/2 tsp. cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp. salt
• 1 cup butter,
• 1/2 cups chopped pecans

Instructions

1. Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
2. Mix pumpkin, milk, eggs, sugar, spices, and salt. Pour mixture into greased pan.
3. Cut butter into cale mix until butter is pea size.
4. Add pecans.
5. Sprinkle cake mix mixture over pumpkin mixture
6. Bake 50-55 minutes.
7. Cool, cut, enjoy!

- See more at: http://www.meganscookin.com/we-bake-to-remember-pumpkin-crunch-cake?utm_source=crowdignite.com&utm_medium=referral&utm_campaign=crowdignite.com#sthash.MgsoIrwd.dpuf

ame as a dump cake, except the butter is cut in to make a crumble instead of melted and poured on top.Easy and delicious.

Ingredients

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1/2 tsp. cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp. salt
• 1 cup butter,
• 1/2 cups chopped pecans

Instructions

1. Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
2. Mix pumpkin, milk, eggs, sugar, spices, and salt. Pour mixture into greased pan.
3. Cut butter into cale mix until butter is pea size.
4. Add pecans.
5. Sprinkle cake mix mixture over pumpkin mixture
6. Bake 50-55 minutes.
7. Cool, cut, enjoy!

- See more at: http://www.meganscookin.com/we-bake-to-remember-pumpkin-crunch-cake?utm_source=crowdignite.com&utm_medium=referral&utm_campaign=crowdignite.com#sthash.MgsoIrwd.dpuf