PUMPKIN PECAN CRUNCH CAKE
Number Of Ingredients 15
Steps:
- Grease 9x13 pan. ( I used glass casserole dish) I had ALL ingredients at room temp
- Combine pumpkin, brown sugar, 3 eggs, vanilla, spices. Stir until well blended
- Prepare cream cheese. Beat w 1 egg, vanilla, powdered sugar until well blended
- Cake: cut in 1 stick of softened butter into cake mixture
- Pour into the casserole dish the layer of pumpkin purée. Next carefully add the cream cheese as a separate layer.
- Spread the cake/ butter mixture on top of the cream cheese layer
- Add chopped pecans ( as much as you prefer). I gently patted the nuts into the cake mixture.
- For the final touch- crunch three heath bars and sprinkle on top of the layer of pecans.
- Bake at 350 degrees for 1 to 1.5 hours.
- Serve warm with ice cream.
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Khadiza Khatun
[email protected]This cake is delicious! The pumpkin and pecan flavors are perfect together.
Keystro
[email protected]I've made this cake several times now, and it's always a hit at parties.
Israel Adewole
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Susan Joyner
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cake. The crunch topping was my favorite part.
Nirudika Kumal
[email protected]This cake was easy to make and turned out great! I will definitely be making it again.
Malik Zaifi
[email protected]I love the combination of pumpkin and pecan in this cake. It's a great fall dessert.
Kealeboga Pinga
[email protected]This cake is amazing! I've made it several times now, and it's always a hit.
KING SULTAN
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I expected. It was a little dry and the crunch topping was too hard.
Siyam Gaming
[email protected]This cake was a little too sweet for my taste, but my family loved it.
Jennifer Granados
[email protected]I love this cake! It's the perfect fall dessert.
felicia beard
[email protected]This cake was easy to make and turned out great! The only change I made was to use chopped walnuts instead of pecans, and it was still delicious.
Kunda C
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's moist and flavorful, and the crunch topping is irresistible.
Shadrack Korankye
[email protected]This cake was a hit at my Thanksgiving gathering! The pumpkin and pecan flavors were perfectly balanced, and the crunch topping added a nice textural element. I will definitely be making this cake again.