chocolate pumpkin spice nut cake

Name: Chocolate Pumpkin Spice Nut Cake
Prep time: 1 h
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: ## CRUNCH CRUST; 1 package(s) Oreos crushed, 14 oz.; 1 can(s) mixed nuts (crushed in food processor), about 15 oz.; 1 cup(s) brown sugar; 2 stick(s) butter, melted; ## FOR CAKE; 1 1/2 cup(s) sugar; 1 1/2 stick(s) butter, softend; 3 cup(s) pumpkin (not pie mix); 2 3/4 cup(s) self-rising flour; 1/2 cup(s) lemon Greek yougart; 1 tablespoon(s) each ground cinnamon, pumpkin pie spice, vanilla; 4 large eggs; ## CREAM CHEESE FROSTING; 6 package(s) cream cheese soften, 8 oz each; 2 stick(s) butter, soft; 2 tablespoon(s) vanilla; 3 1/2 cup(s) powdered sugar; ## GANACHE; 1/2 cup(s) eggnog (pumpkin spiced); 1 1/4 cup(s) dark chocolate (chopped)

(6 RATINGS)

314 Pinches 14 Photos

francine bryson

pickens, SC

Updated on Jul 26, 2016

This is a lot of steps, but it's worth the payoff. Highly impressive!

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This is the original recipe created for competition

Blue Ribbon Recipe

This delicious cake is worth every step. The addition of nuts to the Oreo crust added extra crunch and I definitely plan on using this crust again. The eggnog ganache is just enough to give the cake a light coating. If you want a lot of ganache, I suggest doubling the recipe. This is so delicious and will be very impressive dessert for your holiday meal.

— The Test Kitchen

prep time 1 Hr

cook time 30 Min

method Bake

yield 8 - 10

Ingredients

CRUNCH CRUST
1 package Oreos crushed, 14 oz.
1 can mixed nuts (crushed in food processor), about 15 oz.
1 cup brown sugar
2 sticks butter, melted
FOR CAKE
1 1/2 cups sugar
1 1/2 sticks butter, softend
3 cups pumpkin (not pie mix)
2 3/4 cups self-rising flour
1/2 cup lemon Greek yougart
1 tablespoon each ground cinnamon, pumpkin pie spice, vanilla
4 large eggs
CREAM CHEESE FROSTING
6 packages cream cheese soften, 8 oz each
2 sticks butter, soft
2 tablespoons vanilla
3 1/2 cups powdered sugar
GANACHE
1/2 cup eggnog (pumpkin spiced)
1 1/4 cups dark chocolate (chopped)

How To Make chocolate pumpkin spice nut cake

Step 1

For crunch crust, in a food processor pulse cookies to create crumbs. Then pulse nuts to a fine chop. Add in brown sugar and mix well. Add in melted butter and blend together.

Step 2

Divide oreo/nut mixture into 4 9-inch cake coated cake pans, pressing into bottom and spreading it evenly into the cake pans. Set pans aside and begin cake. Pre-heat oven to 350 degrees.
Step 3

In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently. Add in pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
Step 4

Add in the eggs, one at a time just until blended.
Step 5

Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6

For frosting, whip the cream cheese and butter until very smooth and creamy.
Step 7

Slowly add in the powdered sugar while mixer is on low setting. Add in vanilla and mix well. Set aside until needed.
Step 8

After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. Put cake in cool place so the outside is very cool.
Step 9

Heat the eggnog just to simmer and add dark chocolate. Remove from heat stir till melted (the more you stir the shiner it is). Pour on cake let set.
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