Pumpkin Crunch Cake

What better way to celebrate the season than with my Pumpkin Crunch Cake!  It will definitely bring smiles to your table and soon become your new family fall tradition.

INGREDIENTS

CRUNCH TOPPING
3 Cups walnuts finely chopped, 450 g
3 Cups vanilla wafers 360 g, about 75 cookies
3 Cups brown sugar 540 g
8 oz butter 184 g

PUMPKIN CRUNCH CAKE
1 1/4 g cup sugar 250
6 oz softened butter 168 g
1 16 oz can solid pack pumpkin 425 g, not pumpkin pie mix
2 1/2 g Cups flour 300
1/2 Cup Greek yogurt 96 g
1 Tablespoon pure vanilla 15 ml
1 Tablespoon pumpkin pie spice 15 g
2 1/4 Teaspoons baking powder 12 g
3/4 Teaspoon baking soda 4 g
1/2 Teaspoon Salt 2.5
4 Large Eggs

CREAM CHEESE FROSTING
16 oz cream cheese 454 g
8 oz mascarpone * 227 g, or cream cheese
8 oz softened butter 227 g
2 cups confectioners sugar 150 g
1 Tablespoon pure vanilla 15 ml


Image Credit : www.askchefdennis.com

INSTRUCTIONS

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