Pumpkin Crunch Cake Recipe - (4.6/5)

Ingredients

• Crunch Topping
• 3 Cups (450 g) walnuts, finely chopped
• 3 Cups (360 g) vanilla wafers (about 75 cookies)
• 3 Cups (540 g) brown sugar
• 12 oz (340 g) butter
• Pumpkin Crunch Cake
• 1 1/4 (250 g) cup sugar
• 6 oz (168 g) softened butter
• 1 16 oz (425 g) can solid pack pumpkin
• 2 1/2 ( 300 g) Cups flour
• 1/2 Cup (96 g) Greek yogurt
• 1 Tablespoon (15 ml) pure vanilla
• 1 Tablespoon (15 g) pumpkin pie spice
• 2 1/4 Teaspoons( 12 g) baking powder
• 3/4 Teaspoon (4 g) baking soda
• 1/2 Teaspoon (2.5) Salt
• 4 Large Eggs
• Cream Cheese Frosting
• 24 oz (454 g) cream cheese
• 8 oz (227 g) softened butter
• 2 cups (150 g) confectioners (powdered) sugar