Ingredients
- Cookie Crunch:
- 1 cup unsalted butter, melted, plus more for the pans
- 1 (14oz) package Oreo cookies
- 1 (8-10oz) can salted mixed nuts
- 1 cup firmly packed brown sugar
- For Cake:
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, at room temp
- 3 cups pure pumpkin puree
- 2 3/4 cups self rising flour
- 1/2 cup lemon flavored or plain greek yogurt
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 tablespoon pure vanilla extract
- 4 large eggs
- For Frosting:
- 6 (8oz) pkgs cream cheese, at room temp
- 1 cup unsalted butter, at room temp
- 3 1/2 cups confectioner's sugar
- 2 tablespoons pure vanilla extract
- FOR TOPPING:
- 1/2 cup eggnog
- 1 1/4 cups chopped dark chocolate
Preparation
Step 1
Butter four 9 inch cake pans. Make the cookie crunch using a food processor, pulse the oreos until finely ground. Transfer to a medium bowl. Pulse the nuts until finely chopped. Add to the oreo crumbs along with the brown sugar and mix well. Pour in the butter and mix until fully incorporated.
Divide the crunch topping mixture among the cake pans, pressing onto the bottom of each and spreading evenly.
Preheat the oven to 350. Start the cake: using an electric mixer, beat the granulated sugar and butter until light and fluffy, about 5 minutes, scraping down the sides of the bowl frequently. Add the pumpkin, flour, yogurt, cinnamon, pumpkin pie spice, and vanilla extract and mix until just blended. Add the eggs, one at a time, mixing well after each addition, and mix until just blended.
Divide the batter equally over the cookie crunch in each of the cake pans, smoothing the top of the batter evenly. Bake until a cake tester or toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely in the pans on wire racks.
While the cakes are cooling, make the frosting: using an electric mixer, whip the cream cheese and butter until very smooth and creamy. With the mixer on low speed, gradually add the confectioner's sugar and mix until smooth. Add the vanilla extract and mix well.
When the cakes are completely cool, unmold them. Frost the Oreo side (top) of each layer and then stack them, cake side down, to put the cake together. Spread the remaining frosting on the top and sides. Refrigerate the cake or keep it in a cool place so that the frosting doesn't melt.
Before serving, prepare the chocolate topping; IN a saucepan, bring the eggnog just to a simmer and then add the chocolate. Remove from the heat and stir until the chocolate has fully melted. Drizzle over the cake and let set before serving.