Pumpkin CRUNCH 4-Layer Cake

By Niecer

This cake fits in perfectly from October till December, after that you’ll just have to think of an excuse to make it, but what ever you do, just make it!! Now I always make this cake with 4 layers, it just looks spectacular with 4 layers, but feel free to cut it down to 3 layers. I also varied my normal cream cheese frosting by adding in some Marscapone Cheese, you can use all cream cheese if you like. To cut this cake, I would advise using a serrated knife, the crunch topping is a little hard to cut through. I also make extra crunch topping to decorate the sides and tops with, to me it covers up all my imperfections, but feel free to leave it plain.

Ingredients

• Crunch Topping
• 3 3 3 75 3 2 chopped 3 Cups Vanilla Wafers (about 75 cookies) 3 Cups Brown Sugar 2 Sticks Butter -
• 3 8 16 2 1 10 1 Cream cheese 16 oz Marscapone 2 sticks Softened Butter 1 lb 10 x Sugar 1 Tablespoon Pure Vanilla

Preparation

Step 1

Crunch Topping Directions
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 Cake Coated Cake Pans, 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.

Cake Instructions
1. In your mixer beat 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 as even as possible in the pan. 5. Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the smae amount of time as the cakes. 6. Bake in a 350 degree oven for about 20-25 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 . 7. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. 8. break up the extra crunch mix to very small bits to use to decorate the cake with.

Whip the cream cheese, marscapone, and butter till very smooth and creamy Slowly add in the 10x 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. After you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. When finished frosting, coat sides and top with your extra crunch mixture ( you can eliminate this step). Now your incredibly good Pumpkin Crunch Cake is finished. It should be allowed to chill for a few hours before cutting, it will help firm up this cake. But you can eat it right away if you just can’t wait! I know you will enjoy this and anyone you feed it too will soon be asking for the recipe!