Print
Cream Cheese Pumpkin Crunch Cake is the seriously easy fall dessert that you'll want to bring to every party! This cake mix hack includes a pumpkin sheet cake, cheesecake layer and a crumbly streusel topping with pecans. Every single person who tries it goes crazy over it and begs for the recipe.

Cream Cheese Pumpkin Crunch Cake

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.

Course Dessert
Cuisine American
Keyword pumpkin crunch cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 pieces
Author Jessy Freimann, The Life Jolie

Ingredients

Pumpkin sheet cake

  • 1 yellow cake mix (I prefer Duncan Hines)
  • 2 vanilla instant pudding mixes
  • 1 1/2 teaspoons pumpkin pie seasoning
  • 3/4 cup vegetable or canola oil
  • 1 cup canned pumpkin (not pie filling, actual canned pumpkin)
  • 5 large eggs (extra large is preferable, so if you have extra large that's even better)

Cheesecake Layer

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup confectioner's sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream

Pecan streusel topping

  • 3/4 cup granulated sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 6 Tablespoons salted butter
  • 1 cup pecans, chopped

Instructions

Pumpkin sheet cake

  1. Preheat the oven to 325 degrees and grease a 9" x 13" baking pan. Set aside.

  2. Beat together cake mix, instant pudding, pumpkin pie spice, oil, pumpkin and eggs until just combined. 


  3. Spread in an even layer in the prepared pan.

Cheesecake Layer

  1. Beat together cream cheese, confectioner's sugar, vanilla extract and heavy cream until well combined and smooth.

  2. Carefully spread in an even layer on top of the cake mix.

Pecan streusel topping

  1. In a medium bowl, combine granulated sugar, flour and cinnamon.

  2. 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.

  3. Mix in the pecans and sprinkle everything evenly over the top of the cheesecake layer.

  4. Bake the cake for around 1 hour - 1 hour and 10 minutes until the center isn't jiggly and a toothpick comes out clean.

  5. Cool for at least an hour and serve.