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Pumpkin Crunch Cake

Vegetarian • 1 hr and 10 mins to make • Serves 12-16

Produce

1 16 oz (425 g) can Solid pack pumpkin

Refrigerated

4 Eggs, Large

Baking & Spices

1/2 tsp (2.5) salt
2 1/4 tsp Baking powder
3/4 tsp Baking soda
3 cups Brown sugar
2 cups Confectioners sugar
2 1/2 ( 300 g) Cups Flour
1 tbsp Pumpkin pie spice
1 1/4 (250 g) cup Sugar
2 tbsp Vanilla, pure

Nuts & Seeds

3 cups Walnuts

Snacks

3 cups Vanilla wafers

Dairy

22 oz Butter
16 oz Cream cheese
1/2 cup Greek yogurt
8 oz Mascarpone
Michele Williams Christensen

Pumpkin Crunch Cake from @Chef Dennis - {A Culinary Journey}