Pumpkin Crunch Cake With Cream Cheese Frosting Recipe

I created a Pumpkin Crunch Cake With Cream Cheese Frosting that hides a sweet cream cheese layer beneath a crunchy pumpkin spice streusel, and I can’t wait to share why I think it’s better than pumpkin pie.

I still can’t explain why the first bite of my Pumpkin Crunch Cake With Cream Cheese Frosting made me rethink dessert. I was aiming for something bold not bland, and the pumpkin puree layer against a tangy cream cheese center hits different, like how a store-bought version tries but fails.

It’s messy, sorta glorious, and every time I bring it to the table I promise myself I’ll behave, but I never do. If you like Pumpkin Recipes With Cream Cheese this one will wreck your expectations in the best way, leaving you wondering why you waited so long.

Ingredients

• Pumpkin puree: adds moisture, fiber, vitamin A, mild sweetness, earthy flavor, keeps cake tender.
• Yellow cake mix: quick carbs, sugary base, light structure, makes dessert easy and sweet.
• Sweetened condensed milk: very sweet, creamy, adds sugar and richness, boosts caramellike notes.
• Cream cheese: tangy, adds fat and slight protein, smooth frosting base, balances sweetness.
• Powdered sugar: dissolves easily, pure sweetness, little nutrition, important for silky frosting.
• Pecans: crunchy, provide healthy fats, some protein and fiber, makes topping more interesting.
• whipped topping: light, mostly air and texture, adds fluff, not much real nutrition

Ingredient Quantities

• 1 (15.25 oz) box yellow cake mix
• 3/4 cup chopped pecans (optional)
• 3/4 cup unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1 cup powdered Sugar
• 8 oz thawed whipped topping (eg Cool Whip)

How to Make this

1. Preheat oven to 350 F and grease a 9×13 inch baking pan well, set aside.

2. In a large bowl combine the entire box of yellow cake mix and the chopped pecans if using; pour the melted butter over it and stir until you have coarse, sand like crumbs.

3. Press about half of that crumb mixture firmly into the bottom of the prepared pan to form a crust, leave the rest for the topping.

4. In a medium bowl whisk together the pumpkin puree, sweetened condensed milk, eggs, 2 teaspoons pumpkin pie spice, 1/2 teaspoon of the vanilla extract, and the 1/4 teaspoon salt until smooth and uniform.

5. Pour the pumpkin mixture over the pressed crust and spread gently with a spatula so it’s even.

6. Sprinkle the remaining cake crumb mixture evenly over the pumpkin layer, it’s okay if some bits sink a little into the filling.

7. Bake for 45 to 50 minutes or until the top is golden and the center is mostly set (a little jiggle is okay). Let the pan cool completely on a rack, then chill in the fridge for at least 2 hours so it firms up.

8. While the cake chills, beat the softened cream cheese until smooth, add the powdered sugar and the remaining 1/2 teaspoon vanilla and beat again until combined. Gently fold in the thawed whipped topping until light and fluffy, don’t overmix or it’ll deflate.

9. Spread the cream cheese topping evenly over the chilled cake, sprinkle extra pecans or a few reserved crumbs if you want, then return to the fridge until ready to serve. Slice with a sharp knife, wipe between cuts for neat pieces.

Equipment Needed

1. 9×13 inch baking pan, well greased
2. Oven (preheat to 350 F)
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Hand mixer or stand mixer for the cream cheese (or a sturdy fork if needed)
8. Sharp knife and cutting board for chopping pecans and slicing the bars
9. Cooling rack and oven mitts, plus a sharp knife for neat slices it helps to wipe between cuts

FAQ

Pumpkin Crunch Cake With Cream Cheese Frosting Recipe Substitutions and Variations

• Yellow cake mix: swap in a boxed spice cake mix for more autumn flavor, or make a quick homemade base (1 1/2 cups all purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/3 cup sugar) if you want to avoid boxed mix.
• Sweetened condensed milk: make your own by simmering 2 cups whole milk with 2/3 cup sugar until it reduces to about 1 1/4 cups, cool and use in place of the 14 oz can.
• 8 oz thawed whipped topping: replace with 1 cup heavy cream whipped with 2 tbsp powdered sugar until soft peaks form, then fold into the frosting for a fresher taste.
• 8 oz cream cheese: swap 1 for 1 with mascarpone for a silkier, milder frosting, or use Neufchatel for a slightly lower fat option; just make sure it’s softened first so it mixes smooth.

Pro Tips

– Toast the pecans and the dry cake crumbs in a skillet for a few minutes until they smell nutty, then let cool. It gives a deeper flavor and helps the crust hold together better, especially if you press the crumbs with the bottom of a measuring cup so they pack tight.

– Part-bake the pressed crust for 8 to 10 minutes before pouring the pumpkin filling in. That little head start keeps the bottom from getting soggy and makes it easier to slice clean pieces after chilling.

– Let the cream cheese come to room temp and sift the powdered sugar into it, then beat until totally smooth. Fold in the whipped topping gently or it will deflate, and chill the topping on the cake for at least a couple hours so it firms up — overnight is even better.

– For neater slices, chill the whole pan until very cold, use a long sharp knife dipped in hot water and wiped clean between cuts, and wipe the blade after every slice. If you want a richer taste, brown the butter before mixing it with the crumbs, but dont let it burn.