Oct 12

Pumpkin Crunch Cake

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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

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