Pumpkin Cream Cheese Crunch Cake

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4.34 from 3 votes

Pumpkin Cream Cheese Crunch Cake

Prep Time 15

Cook Time 35

Total Time 50

Servings

Author Stacey Little

Ingredients

1 (15.25-ounce) box spice cake mix
1 (15-ounce) can plain pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 (8-ounce) block cream cheese, softened
4 tablespoons powdered sugar
2 tablespoons lemon juice
1 cups chopped pecans
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350° F and lightly spray a 9X13 baking dish 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. (Don't worry. It won't taste like lemon.)
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.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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