Pumpkin Cream Cheese Crunch Cake

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Pumpkin Cream Cheese Crunch Cake

A hint of fall is in the air and I just about can’t wait.  I am so ready for all that autumn brings, especially the cooler weather.  It’s also time to return to those hearty cooler-weather soups, stews, and chili and the arrival of everything pumpkin.  Now, I’ll admit that all that pumpkin can be a bit much for me, but this easy Pumpkin Cream Cheese Crunch Cake it just about perfection.  The crunchy pecan topping is what really puts it over the top.  Even my non-pumpkin-liking family members loved this one.  I just know you will, too!

Pumpkin Cream Cheese Crunch Cake Pumpkin Cream Cheese Crunch Cake

Pumpkin Cream Cheese Crunch Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 (16.5-ounce) boxed spice cake mix
  • 1 (15-ounce) can plain pumpkin (not pumpkin pie filling)
  • ½ cup vegetable oil
  • ½ cup water
  • 3 eggs
  • 1 (8-ounce) block cream cheese, softened
  • 4 tablespoons powdered sugar
  • 2 tablespoons lemon juice
  • 1 cups chopped pecans
  • ⅓ cup lightly packed brown sugar
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350° F and lightly spray a 9X13 baking dish (or pan) with nonstick cooking spray.
  2. Combine the cake mix, pumpkin, oil, water, and eggs in a large bowl and mix until well combined, about 2 minutes.
  3. In another bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Stir until mixed, adding more lemon juice if necessary to get the mixture smooth and just pourable.
  4. Pour half of the cake batter into the baking pan and then drop dollops of the cream cheese mixture on top. Gently spread the cream cheese mixture as much as possible, but don't stress over getting it perfect. Top with the remaining cake batter and spread evenly.
  5. Mix the chopped pecans, brown sugar, and cinnamon together in another bowl and sprinkle over the top of the batter. Bake for 35 to 40 minutes or until the cake is set. Cool before slicing.

 

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Comments

  1. I will definitely be making this for Thanksgiving 🙂

  2. I like pumpkin. Grill it or in stew. Cookies or pie! It’s versatile in the kitchen. This recipe looks great I will be trying it this weekend. Thanks for sharing Kevin.
    Kenneth

  3. Oooooh….this looks wonderful! Thank you, Stacey!

  4. Just love this awesome dessert. Love that you use a spice cake mix, and that it has a crunchy topping. I’m all about CRUNCH! And of course…that’s it’s PUMPKIN!! YAY! I made your Biscoff pie this week and hubby and I downed it in a couple of days…all by ourselves. TOO tasty! =) Thanks for all the wonderful family-friendly recipes you share with us.

  5. Will definitely try this recipe….yummy!

  6. Stacey, I cooked your recipe from your cookbook, “Chicken and Dumplings Casserole”, and OH MY GOSH, it was so good. Never would have dreamed of something like this when craving chicken and dumplings. It is so easy…… Can’t wait to try more.

    Love your cookbook and all the stories.

  7. Terri Hughes says:

    This cake looks so good. I love the recipes that you post. Nothing like southern cooking. Thanks!

  8. Stacey, I just joined your mailing list today and have been looking at your recipes for a few hours and OH MY some really look good to me! Having been raised on southern cooking, these recipes are right up my alley and I can’t wait to try them. I think I’m gonna like it here! I’ll be making today’s recipe during the Holidays for sure. Thanks!

  9. Janet Larson says:

    Have you cooked this cake in a bundt pan? if so, anything different, like the time cooked? Thanks, Janet

  10. Maria Orozco says:

    Saw this recipe yesterday and went right out and bought all the ingredients. But I doubled the cream cheese mixture! This is an amazing cake, My husband took to work and an employee had to get the recipe, One of the best cakes I have made and tasted!

  11. riham nasser says:

    It’s in the oven right now .. can’t wait to try it !!

  12. Made this today and its half gone. Everyone loves it. Thank you for this fantastic recipe. Def a keeper!

  13. Made the pumpkin crunch cake this evening. Awesome!
    Loved the cream cheese filling but, I didn’t care for the lemon taste in the filling. Is there another ingredient that I could use? I will be making this dessert often!

    Thanks

  14. I plan on making this cake for a family reunion ths weekend. It sounds wonderful! How could it NOT be great with pumpkin & cream cheese???

  15. Sharon Daniels says:

    I made the cake today and will be serving it at lunch tomorrow. Do I have to refrigerate it?

  16. Oh. My. WORD. I believe I will have to go get a box of cake mix, as it appears I have EVERYTHING else I need at home! YAY! I need this in my belly. RIGHT. NOW.

  17. Christina Manowitz says:

    My girlfriend ans I are cooking dinner and a dessert tonight. This is our dessert. Ill post pics if i can.

  18. I am making this for my boyfriend’s Thanksgiving. I was wondering how long this recipe usually lasts? We aren’t driving up till Tuesday and I wanted to prepare it before then.

  19. Made this pumpkin crunch cake yesterday and it’s almost gone! My hubby said it’s the best cake he’s ever had!!

  20. I made this two days ago. It was very good, but not like a cake – more like a thick pudding with a crunchy top and crust. Center was super moist. I know it was done as the toothpick test came back clean and I double checked the ingredients. What is the consistency of this supposed to be? Reminded me of the old recipe for what they called pumpkin dessert. Thanks.

    • Hmm… something isn’t quite right with that. I’ve not had anyone else mention that. Regardless, I’m glad you enjoyed it, regardless of the consistency! 🙂

  21. Stacy,

    This looks amazing! I am planning on cooking it today, but had a question. It looks like there is more cake mix on the top half of the cream cheese part, but your directions are half and half. Is it just that the top rises more because it has nothing to stop it? Thanks for the help!

  22. I couldn’t find where to put my recipe for whatever you meant by “its still not to late to post a recipe. But anyway, here is my tip: When I make the Pumpkin Pie recipe off the Libby’s can, I substitute store bought rich eggnog for one cup of the milk. If making recipe for the big can for two pies as I do for Thanksgiving and Christmas, I use 2 cups of eggnog. People clammer for this recipe every time they have it for the first time. It still tastes very pumpkin-like but its a little richer and bakes a little quicker. I tell everyone picking up a can of pumpkin in the market even!

  23. Has anyone made this with fresh pumpkin? I have a freezer full of pumpkin meat put up last October, and, I’d sure like to use it for this recipe.

    LMK, soonest.

    Thanks!

  24. Does this have a lemon flavor with the addition of lemon juice to the cream cheese layer? If so, can you substitute the lemon juice?

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