Cream Cheese Pumpkin Crunch Cake is the seriously easy fall dessert that you'll want to bring to every party! Every single person who tries it goes crazy over it and begs for the recipe.
Preheat the oven to 325 degrees and grease a 9" x 13" baking pan. Set aside.
Beat together cake mix, instant pudding, pumpkin pie spice, oil, pumpkin and eggs until just combined.
Spread in an even layer in the prepared pan.
Beat together cream cheese, confectioner's sugar, vanilla extract and heavy cream until well combined and smooth.
Carefully spread in an even layer on top of the cake mix.
In a medium bowl, combine granulated sugar, flour and cinnamon.
Using a pastry cutter or forks, cut in the butter until the mixture has a sandy texture and the butter is down to the size of peas.
Mix in the pecans and sprinkle everything evenly over the top of the cheesecake layer.
Bake the cake for around 1 hour - 1 hour and 10 minutes until the center isn't jiggly and a toothpick comes out clean.
Cool for at least an hour and serve.