Chocolate Pumpkin Spice Nut Cake

francine bryson


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

★★★★★ 6 votes
8 - 10
1 Hr
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.



1 pkg
Oreos crushed, 14 oz.
1 can(s)
mixed nuts (crushed in food processor), about 15 oz.
1 c
brown sugar
2 stick
butter, melted


1 1/2 c
1 1/2 stick
butter, softend
3 c
pumpkin (not pie mix)
2 3/4 c
self-rising flour
1/2 c
lemon Greek yougart
1 Tbsp
each ground cinnamon, pumpkin pie spice, vanilla
4 large


6 pkg
cream cheese soften, 8 oz each
2 stick
butter, soft
2 Tbsp
3 1/2 c
powdered sugar


1/2 c
eggnog (pumpkin spiced)
1 1/4 c
dark chocolate (chopped)


1For 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.
2Divide 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.
3In 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.
4Add in the eggs, one at a time just until blended.
5Divide 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.
6For frosting, whip the cream cheese and butter until very smooth and creamy.
7Slowly add in the powdered sugar while mixer is on low setting. Add in vanilla and mix well. Set aside until needed.
8After 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.
9Heat 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch