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“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”
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This cake is pure magic! Inspired by a recipe for Pumpkin Custards in my 1971 Betty Crocker™ Recipe Card Library, I love the contrast of textures that adding peanut brittle creates. The crunch is a perfect pairing for the fluffy cake and silky pumpkin layers. The subtle peanut and caramel flavors of the brittle pair nicely with the pumpkin pie spice, amping up the fun fall flavor!
Frequently Asked Questions
Pumpkin Crunch Magic Cake
- Prep Time 25 min
- Total 5 hr 25 min
- Servings 18
- Ingredients 14
Ingredients
Cake Layer
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Pumpkin Layer
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 cup packed brown sugar
- 1 cup half-and-half
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Topping
- 1 package (8 oz) cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 2 cups heavy whipping cream
- 1 cup peanut brittle
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
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Step2In a large bowl, beat the Cake Layer ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour in the pan.
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Step3In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
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Step4Bake for 44 to 49 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
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Step5In a large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth and stiff peaks form. Spread over the chilled cake.
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Step6In a plastic bag, crush peanut brittle with a rolling pin to create pea-sized crumbles of candy. Sprinkle the top of the cake with crushed brittle in an even layer. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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