Pecan Pumpkin Crunch Cake
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.
Pecan Pumpkin Crunch Cake is an amazing combo of ooey-gooey Impossible Pumpkin Pie and irresistible brown sugar and cinnamon pecan crunch topping. I made a similar combo in my Pumpkin Pie Cinnamon Roll Casserole. It was a delicious breakfast or brunch casserole. But this cake is perfect Thanksgiving or Christmas dessert recipe., especially if you need quick and easy, last-minute dessert for holiday get-togethers. It travels really well, and wherever you bring it you’ll become the favorite person at the party.
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
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.
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