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
- 1 (16.5-ounce) boxed spice cake mix
- 1 (15-ounce) can plain pumpkin (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 eggs
- 1 (8-ounce) block cream cheese, softened
- 4 tablespoons powdered sugar
- 2 tablespoons lemon juice
- 1 cups chopped pecans
- 1/3 cup lightly packed brown sugar
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350° F and lightly spray a 9X13 baking dish (or pan) with nonstick cooking spray.
- Combine the cake mix, pumpkin, oil, water, and eggs in a large bowl and mix until well combined, about 2 minutes.
- 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.
- 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.
- 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.