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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


For the Pumpkin Cake

  • 1.5 cups sugar
  • 2 large eggs
  • 1 and 1/4 cup canned pumpkin
  • 1/4 cup canola or vegetable oil
  • 1 tsp vanilla extract
  • 2 and 1/4 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp salt

For the cream cheese filling

  • 8 ounces cream cheese (softened)
  • 1 egg
  • 1 tbsp sugar

For the topping

  • 3/4 cup shredded coconut
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 3 tbsp melted butter


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.