PUMPKIN PECAN CRUNCH CAKE

Pumpkin pecan crunch cake image

Number Of Ingredients 15

1 Lg can pumpkin purée
1 C brown sugar
4 Lg eggs
1-4 T vanilla
.5 t cardamon
.5 t nutmeg
.5 t allspice
.5 t cloves
1 t salt
1 8 oz cream cheese
1/3 C powdered sugar
1 Yellow cake mix ( or scratch cake)
1 stick Unsalted butter
3 Heath bars
1.5 C Pecans

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.