Oct
12
Pumpkin Crunch Cake
Serves: 12-16
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
- ¾ pound (180 g) butter
Pumpkin Crunch Cake
- 1¼ (250 g) cup sugar
- 6 oz (90 g) softened butter