Pumpkin Crunch Cake

Step 1

Melt Butter

Step 2

In a food processor, pulse cookies to a fine crumb

Step 3

Pulse walnuts to a fine chop

Step 4

Mix cookie crumbs, walnuts and brown sugar together, blending well.

Step 5

Add in Melted Butter and mix together.*if the mixture is too dry add additional melted butter

Step 6

Divide mixture into 4 prepared (greased and floured) cake pans - standard 9-inch rounds (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.I** like using a parchment cake circle in the bottom, the cake releases easily.

Step 7

Set pans aside and begin cake.

Step 8

Preheat Oven to 350 degrees.

Step 9

Bake the reserved crunch mix for 8-10 minutes at 350 degrees F. Or until it crisps up a bit. Don't let it burn!Allow to cool before adding to the sides and top of the cake.

Step 10

In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently.

Step 11

Add in the pumpkin, Greek yogurt, vanilla and pumpkin pie seasoning. Mix well.

Step 12

Add the flour mixture (flour, baking soda, baking powder). Mix just enough to incorporate the flour.

Step 13

Add in the eggs, one at a time just until blended.

Step 14

Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.**Be careful spreading the batter, you don't want to pull up the crunch topping. Using an offset spatula makes this process much easier.

Step 15

Bake in a 350-degree oven for about 25-30 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.

Step 16

Allow pans to cool about 10 minutes, then turn them out onto a wire rack and allow to completely cool.

Step 17

while your cakes are baking prepare a Cream Cheese Frosting.

Step 18

Whip the cream cheese, mascarpone, and butter till very smooth and creamy

Step 19

Slowly add in the confectioner's sugar while the mixer is on low setting

Step 20

Add in vanilla and mix well. Set aside till needed.

Step 21

After your cake is completely cooled (you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.**Don't rush this step, or the layers will start sliding off the cake. You can let the cakes cool overnight to be sure and make the cream cheese frosting ahead of time and let it chill. If the frosting is too hard, whip it with your mixer to soften it up enough to spread.

Step 22

When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.

Step 23

Coat the cake with the crunch topping by placing your hand along the side of the cake and dropping the topping along the sides. Keep turning the cake until the entire cake has been coated. Add a layer of the crunch on the top of the cake or leave the top plain, it's up to you.