I have a problem with pumpkin. Call me an addict. When the season comes around I want to bake pumpkin non-stop. Poor husband isn’t as in love with the sweet, wet squash as me. No matter. More for me.
I made two pumpkin cakes in two days. The first one was a bust (I still ate it), and the second was sweet victory. I was inspired by the infamous pumpkin crunch cake that is floating around the internet, which has very little pumpkin flavor and HORROR of horrors, is made entirely with boxed cake mix and is essentially a dump cake. I know, it’s tasty, but this just blows all of those others out of the water.
I think this cake needs no other explanation than the sum of its parts:
Pumpkin cake layers (thanks to David Leite for his perfect pumpkin cake)
Pumpkin pie layers
Cream cheese frosting layers
Crunch in the frosting
Amaya said, “Thank you for making this cake! You make the best food Mommy.”
Pumpkin Crunch Cake (click to print)
If you don’t know David Leite’s website, Leite’s Culinaria, you’re in for a treat. Tested, awesome recipes, and David’s writing make a great website. This was the best pumpkin cake recipe I’ve made as most pumpkin cakes are dense, soft, and not suited for layering, however tasty. This one was perfectly pumpkin-y without being too soft.
This is a really long recipe. So worth it. Husband approved, and he only got one bite because he’s off sugar until Halloween.
Heat the oven to 375 degrees
Prepare two 8” round cake pans. Place cut circles of parchment paper at the bottom of the pan and butter the bottom and edges.
- 1 Cup and 2 Tbsp canned pumpkin
- 1 Cup canned table cream (found in Latin food aisles or supermarkets)
- 2 eggs
- 1/3 Cup sugar
- 1/3 Cup brown sugar
- ½ tsp cinnamon or pumpkin pie spices
- Whisk together all of the ingredients and divide equally between the two cake pans. Cook for 15 minutes in the oven. While it’s cooking prepare the pumpkin cake layers.
David Leite’s Pumpkin Cake Make just the batter.
I did not put in all of the spices. Just the cinnamon and just a pinch of black pepper. I'm sure it's good with all of it though.
1. Remove the pumpkin pie layers from the oven. Turn the heat down to 350 degrees.
2. Spoon the cake batter over the pumpkin pie layers, evenly and gently. You don't want to mix the layers. Smooth it out with the back of a spatula and firmly hit the pan on the counter a few times to remove the air bubbles.
3. Return the cakes to the oven and bake for about 37-45 minutes. Check the cakes with a toothpick or sharp knife after 35 minutes and remove when just done. The toothpick, when removed from the cake, should have just a few crumbs clinging to it. If it comes out with raw batter, cook for longer. This part really depends on your oven. If your oven cooks unevenly, probably rotate the cakes a couple of times during cooking.
While the cakes are cooking, make the cream cheese frosting
- 12 oz cream cheese, softened slightly (1 and a half boxes of cream cheese)
- 8 Tbsp butter, still cool, but not cold
- 2 Tbsp sour cream
- 2 Cups powdered sugar
- 8 tbsp butter, divided
- ½ Cup walnuts, chopped into small pieces
- ½ Cup brown sugar