Pumpkin Pecan Crunch Cake Recipe

Name: Pumpkin Pecan Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Lg can pumpkin puree; 1 C brown sugar; 4 Lg eggs; 1-4 T vanilla; .5 t cardamon; .5 t nutmeg; .5 t allspice; .5 t cloves; 1 t salt; 1 8 oz cream cheese; 1/3 C powdered sugar; 1 Yellow cake mix ( or scratch cake); 1 stick Unsalted butter; 3 Heath bars; 1.5 C Pecans

Servings: persons

1 Lg can pumpkin puree
1 C brown sugar
4 Lg eggs
1-4 T vanilla
.5 t cardamon
.5 t nutmeg
.5 t allspice
.5 t cloves
1 t salt
1 8 oz cream cheese
1/3 C powdered sugar
1 Yellow cake mix ( or scratch cake)
1 stick Unsalted butter
3 Heath bars
1.5 C Pecans

1
Grease 9x13 pan. ( I used glass casserole dish) I had ALL ingredients at room temp
2
Combine pumpkin, brown sugar, 3 eggs, vanilla, spices. Stir until well blended
3
Prepare cream cheese. Beat w 1 egg, vanilla, powdered sugar until well blended
4
Cake: cut in 1 stick of softened butter into cake mixture
5
Pour into the casserole dish the layer of pumpkin puree. Next carefully add the cream cheese as a separate layer.
6
Spread the cake/ butter mixture on top of the cream cheese layer
7
Add chopped pecans ( as much as you prefer). I gently patted the nuts into the cake mixture.
8
For the final touch- crunch three heath bars and sprinkle on top of the layer of pecans.
9
Bake at 350 degrees for 1 to 1.5 hours.
10
Serve warm with ice cream.

1430

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Lg can pumpkin puree, 1 C brown sugar, 4 Lg eggs, 1-4 T vanilla, and more.

Yes, Pumpkin Pecan Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pecan Crunch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions