Description

Pecan Pumpkin Crunch Cake, made with classic fall flavors like pumpkin, pecan, and brown sugar-cinnamon spice, is out of this world delicious! If you’re tired of traditional pumpkin pie or pecan pie, try this pumpkin cake recipe with smooth and gooey pumpkin pie filling and crunchy pecan streusel topping! It’s the perfect addition to a Thanksgiving or Christmas celebration.

Ingredients

Pumpkin Pie Layer:

1 (15-oz.) can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon table salt

Pecan Crunch Layer:

½ cup unsalted butter cut in small pieces- room temperature
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
1 ½ cups chopped pecans

For Serving:

Whipped cream
Salted caramel sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.
Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it’s OK.
In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.
Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.
Serve with whipped cream and salted caramel sauce if desired.