Pumpkin Crunch Cake 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 12 oz (340 g) butter Pumpkin Crunch Cake 1¼ (250 g) cup sugar 6 oz (168 g) softened butter 1 16 oz (425 g) can solid