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Pumpkin cream cheese cake, pumpkin cream cheese cake with coconut and pecans, pumpkin spice, pumpkin cake, pumpkin and cream cheese, cream cheese, pumpkin and pecan, pumpkin coconut cake, dessert, recipe, pumpkin cake recipe
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Pumpkin Cream Cheese Cake (With coconut, pecan topping)

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Coco and Ash

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.