Pumpkin Pecan Crunch Cake Recipe

Ingredients

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

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.