Pumpkin Cream Cheese Crunch Cake

A hint of fall is in the air and I just about can’t wait.  I am so ready for all that autumn brings, especially the cooler weather.  It’s also time to return to those hearty cooler-weather soups, stews, and chili and the arrival of everything pumpkin.  Now, I’ll admit that all that pumpkin can be a bit much for me, but this easy Pumpkin Cream Cheese Crunch Cake it just about perfection.  The crunchy pecan topping is what really puts it over the top.  Even my non-pumpkin-liking family members loved this one.  I just know you will, too!

Pumpkin Cream Cheese Crunch Cake

Ingredients
  1. 1 (16.5-ounce) boxed spice cake mix
  2. 1 (15-ounce) can plain pumpkin (not pumpkin pie filling)
  3. 1/2 cup vegetable oil
  4. 1/2 cup water
  5. 3 eggs
  6. 1 (8-ounce) block cream cheese, softened
  7. 4 tablespoons powdered sugar
  8. 2 tablespoons lemon juice
  9. 1 cups chopped pecans
  10. 1/3 cup lightly packed brown sugar
  11. 1/2 teaspoon ground cinnamon

Instructions
  • Preheat the oven to 350° F and lightly spray a 9X13 baking dish (or pan) with nonstick cooking spray.
  • Combine the cake mix, pumpkin, oil, water, and eggs in a large bowl and mix until well combined, about 2 minutes.
  • In another bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Stir until mixed, adding more lemon juice if necessary to get the mixture smooth and just pourable.