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Pumpkin Better Than Cake

This Pumpkin Better Than Cake is a moist and flavorful dessert that combines the richness of pumpkin with a cream cheese layer and a crunchy topping. It’s perfect for fall gatherings or any occasion that calls for a delicious treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowls
  • 1 hand mixer or stand mixer
  • 1 rubber spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 cup pecans or walnuts, chopped You can substitute the nuts with crushed graham crackers if you prefer a different topping.
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish with cooking spray.
  • In a mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
  • Pour the batter into the prepared baking dish and spread it evenly.
  • In another small bowl, beat the softened cream cheese with the powdered sugar until smooth. Drop spoonfuls of the cream cheese mixture over the pumpkin batter. Use a knife to swirl it gently for a marbled effect.
  • In a separate bowl, combine the chopped nuts, brown sugar, and melted butter. Sprinkle this mixture evenly over the top of the cake.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan before slicing into pieces and serving.
  • Serve warm or chilled with a dollop of whipped cream for added richness.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can substitute the nuts with crushed graham crackers if you prefer a different topping.

Notes

Serve warm or chilled with a dollop of whipped cream for added richness.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
You can substitute the nuts with crushed graham crackers if you prefer a different topping.