Pumpkin Cheesecake Crumble Cake
Pumpkin Cheesecake Crumble Cake combines a spiced pumpkin layer with a smooth cream cheese swirl and a buttery yellow cake mix and pecan crumble topping. The cake is baked until golden and mostly set, cooled, chilled, and cut into squares.
Equipment
- 9-by-13-inch baking dish
- large mixing bowl
- mixing bowl
- whisk
- electric mixer or hand mixer
- spatula
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 box (15.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly grease a 9 by 13 inch baking dish.
- Place the pumpkin puree in a large mixing bowl.
- Add the evaporated milk to the pumpkin puree.
- Add the 3 large eggs to the mixture.
- Add 1 cup of granulated sugar.
- Add 1 teaspoon of ground cinnamon.
- Add ½ teaspoon of ground ginger.
- Add ¼ teaspoon of ground nutmeg.
- Whisk the pumpkin mixture until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- In a separate mixing bowl, place the softened cream cheese.
- Add ½ cup of granulated sugar to the cream cheese.
- Add 1 large egg to the cream cheese mixture.
- Add 1 teaspoon of vanilla extract.
- Beat the cream cheese mixture until smooth.
- Drop spoonfuls of the cream cheese mixture evenly over the pumpkin layer.
- Swirl the cream cheese gently through the pumpkin mixture.
- Sprinkle the dry yellow cake mix evenly over the surface.
- Scatter the chopped pecans evenly over the cake mix.
- Pour the melted butter evenly over the entire topping.
- Place the baking dish in the preheated oven.
- Bake for 50 to 55 minutes until the topping is golden brown.
- Check that the center is mostly set.
- Remove the baking dish from the oven and allow the cake to cool for 30 minutes.
- Refrigerate the cake for at least 2 hours before serving.
- Cut the chilled cake into squares.
- Serve chilled or at room temperature and enjoy!
- Cover any remaining cake and store it in the refrigerator.
Notes
Allow the cake to cool for 30 minutes after baking, then refrigerate it for at least 2 hours before serving. Serve chilled or at room temperature. Cover and refrigerate any leftovers.