Pumpkin Cream Cheese Cake (With coconut, pecan topping)
We all know pumpkin, cream cheese, and pecans are a match made in heaven. But, I had never seen a pumpkin recipe that also included coconut so I was intrigued. I tweaked it a bit and the results were one of the best pumpkin desserts I've had! When you try it, you'll see why it works so well!
The pumpkin cream cheese cake is sweet but not TOO sweet and the sugar coconut pecan topping goes perfectly on top of the cream cheese filling. I'm not sure if this is better for dessert or breakfast but I can let you know that I had it for both!
I know the recipe looks a little longer that what I usually post and it looks like a long list of ingredients but it comes together so easily. It can be whipped together in no more than 15 minutes and then just popped in the oven to bake. You will definitely be happy you made it!
Funny thing is, I've actually never even been a big coconut lover but I can't imagine making this cake without it! It gives the topping a moist and crunchy burst of sweetness!
Pumpkin Cream Cheese Cake (With coconut, pecan topping)
Ingredients
For the Pumpkin Cake
- 1.5 cups sugar
- 2 large eggs
- 1 and ¼ cup canned pumpkin
- ¼ cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 and ¼ cup all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
For the cream cheese filling
- 8 ounces cream cheese (softened)
- 1 egg
- 1 tablespoon sugar
For the topping
- ¾ cup shredded coconut
- ½ cup chopped pecans
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- 3 tablespoon melted butter
Instructions
Making the pumpkin cake
- Pre-heat your oven to 350 degrees.
- In a large bowl, beat together the sugar, eggs, pumpkin, oil, and vanilla extract.
- In the same large bowl, sprinkle the flour over the pumpkin mixture, then sprinkle the top of the flour with the cinnamon, pumpkin spice, baking soda, and salt.
- Mix everything together until just combined.
- Pour into a greased 9x13 pan.
Making the cream cheese filling
- Add all ingredients together in a small bowl and beat until combined. Drop spoonfuls over the pumpkin mixture and swirl around with a dinner knife or spoon.
Making the topping
- Combine all of the topping ingredients together and toss until coated in the butter. Sprinkle on top of the cream cheese/pumpkin cake.
- Bake in the oven for 40-45 minutes.
Ginny says
Oh, yum! Pumpkin cake and I love these kinds of 9x13 pan cakes. Really sounds delicious!
Coco and Ash says
Thank you Ginny!
Chris says
Mindy, you had me at coconut, pecan topping. YUM! I actually have some canned pumpkin knocking about in cupboards, thank you for the inspiration on how to use it 🙂
Coco and Ash says
Thank you Chris! I hope you get to try it!!
Claire Jessiman says
I'm intrigued with the addition of coconut, but am willing to try, because it looks soo tasty. Great dessert for this season.
Coco and Ash says
I thought it sounded weird at first too but it's so good!! Thanks Claire!
Jane says
YUM! That looks just perfect for autumn!
Coco and Ash says
Thanks Jane! 🙂
Kate | Veggie Desserts says
What a gorgeous pumpkin cake! I adore pumpkin season and it's so nice to see all the punkin recipes reappearing.
Coco and Ash says
Thank you Kate!
All That I'm Eating says
Pumpkin, cream cheese, coconut and pecans. All in one cake?! Yes please!