Pumpkin Pecan Crunch Cake

• 1 Lg can pumpkin puree
• 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

1. Grease 9x13 pan. ( I used glass casserole dish) I had ALL ingredients at room temp
2. Combine pumpkin, brown sugar, 3 eggs, vanilla, spices. Stir until well blended
3. Prepare cream cheese. Beat w 1 egg, vanilla, powdered sugar until well blended
4. Cake: cut in 1 stick of softened butter into cake mixture
5. Pour into the casserole dish the layer of pumpkin puree. Next carefully add the cream cheese as a separate layer.
6. Spread the cake/ butter mixture on top of the cream cheese layer
7. Add chopped pecans ( as much as you prefer). I gently patted the nuts into the cake mixture.
8. For the final touch- crunch three heath bars and sprinkle on top of the layer of pecans.
9. Bake at 350 degrees for 1 to 1.5 hours.
10. Serve warm with ice cream.

pumpkin puruee, brown sugar, eggs, t, cardamon, nutmeg, allspice, cloves, salt, cream cheese, powdered sugar, yellow cake, butter, pecans

Taken from www.epicurious.com/recipes/member/views/pumpkin-pecan-crunch-cake-582753b7686424b26907c84c (may not work)