Pumpkin Crunch Cake

Pumpkin crunch cake never tasted this good… layers of spiced pumpkin cake, rich cheesecake, and a buttery pecan topping that steals the show. It’s the kind of dessert people beg you to bring again.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 675kcal

Author Jessy Freimann

Equipment

Ingredients

Pumpkin sheet cake

1 yellow cake mix (I prefer Duncan Hines)
3.7 ounces instant vanilla pudding mix (two smaller-sized packages)
1 ½ teaspoons pumpkin pie seasoning
¾ cup vegetable oil
1 cup pure pumpkin puree (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

16 ounces cream cheese, softened
½ cup confectioner's sugar
2 teaspoons vanilla extract
¼ cup heavy cream

Pecan streusel topping

¾ cup granulated sugar
½ cup flour
1 teaspoon cinnamon
6 Tablespoons salted butter
1 cup pecans, chopped

Instructions

Pumpkin sheet cake

Preheat the oven to 325 degrees F 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.

Cheesecake Layer

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.
Bake uncovered for 15 minutes.

Pecan streusel topping

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.
Return the cake to the oven uncovered and bake for 45-55 minutes until the center isn't jiggly and a toothpick comes out clean. Cool for at least an hour and serve.

Video

Notes

Don’t over-mix the cake batter. If you do, the cake will come out tough and dense instead of soft and tender.
Make sure your cream cheese is softened. If you forget to take it out ahead of time, pop it in the microwave (unwrapped!) for 20-30 seconds.
For the streusel, cut cold butter into the dry mix until it looks like pea-sized crumbs.
Spread the cheesecake layer gently. I like to dollop spoonfuls across the top of the cake batter and then smooth them out. It’s easier than trying to spread one big blob.
Serve it chilled or at room temperature. Simply let it rest on the counter to remove the chill. Don't try to reheat it!
Ingredients to prep ahead- Measure out the dry ingredients, chop the pecans, and soften the cream cheese.
Leftovers and storage- Store covered in the fridge for up to 4 days. Individual slices can be wrapped and frozen for up to 2 months.

Nutrition