Pumpkin Enchantment Cake

Pumpkin Enchantment Cake

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Crunch Ingredients

  • 1 C unsalted butter
  • 3 C walnuts, finely chopped
  • 3 C crushed Dulce De Leche filled sandwich cookies (I used Pepperidge Farms Dulce de Leche Milano Cookies)
  • 2 C Pioneer® Golden Light Brown Sugar
  • Dash of table salt

Cake:

  • 1¼ C Pioneer® Sugar
  • 3/4 C unsalted butter, softened
  • 1 can (15 oz) solid pack pumpkin (or use 1-3/4 cups of fresh cooked pumpkin puree)
  • ½ C sour cream
  • 1 T pure vanilla
  • 2½ C unbleached all-purpose flour
  • 1 T Saigon cinnamon
  • 2¼ tsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. table salt
  • 4 large eggs

Frosting:

  • 2 pkgs (8 oz. ea) cream cheese, softened to room temperature
  • 3/4 C unsalted butter, softened
  • 2 C Pioneer® Confectioners Powdered Sugar
  • 1 T pure maple syrup
  • Dash table salt

Directions

  1. Preheat the oven to 350° F.  Prepare the four 9-inch cake pans by tracing and then cutting a piece of parchment to line the bottom of each cake pan. Spray each pan with baking non-stick flour and oil spray until well coated. Push the parchment circles to the bottom of each pan and then spray them once again. NOTE: If you don’t have four pans, you can do two at a time with keeping the batter in the refrigerator in between baking.
  2. To Make Crunch: Melt butter; set aside. In a food processor or blender, pulverize cookies to a fine crumb. Then add the walnuts and process until they are chopped and blended into the cookies. Next add in the brown sugar and a dash of salt; pulse just until blended. Add in the melted butter and pulse until mixed. Press 1 cup of crunch mixture into each cake pan, pressing down into the bottom (like you would do for cheesecake) and spreading evenly onto only the bottom of each cake pan. Reserve the rest of the crunch for the outside of the finished cake.
  3. To Make Cake: Using a mixer, beat the granulated sugar and softened butter until light and fluffy with making sure to scrape down the bowl frequently. Next add in the pumpkin, sour cream, and pure vanilla. Mix until well combined. Next take all the measured cake dry ingredients and into a large bowl. Use a whisk to combine. Add the eggs to the wet ingredients, one at a time just until blended. Then add all the dry ingredients and mix until incorporated. Divide batter evenly between the four cake pans with being careful not to dislodge the crunch bottom. Smooth tops out as evenly as possible.
  4. Bake for 25-30 minutes, or until toothpick or cake tester comes out of center clean. If you used two racks to bake on, rotate pans at the halfway done mark to be sure they bake evenly. Allow the cakes to cool on a cooling rack in cake pans for 5 minutes and then turn them out onto a wire rack to allow them to cool completely.
  5. To Make Frosting: Whip the softened cream cheese and the unsalted butter until very smooth and creamy. Next add the powdered sugar on a low mixer setting as to not make a big dust mess. Once mixed in, scrape down sides of mixer bowl and mix once again until nice and smooth. Add in the pure maple syrup and dash salt and mix well. Set aside till needed.
  6. Final Cake Assembly: After your cakes are completely cooled (you can even refrigerate for a few hours, if desired) begin frosting the layers and putting the cake layers together. When you have assembled all four of the layers with some frosting between them, start to spread the remaining frosting on the top and sides of the cake. Next coat the sides and the top, with the extra crunch mixture you had set aside, with using your hand to gently push into the frosting. Put into refrigerator and let it get nice and cold before you cut into it for a beautiful looking slice. If you can’t wait, go for it! Enjoy! Remember to store any leftover cake in the refrigerator.
 
 
 
 

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