This homemade Caramel Toffee Pumpkin cake is a moist, delicious fall cake filled with caramel and crunch toffee pieces and easy to make.
You have not lived until you have tried this amazing Caramel Toffee Pumpkin Cake. This is very similar to our pumpkin caramel poke cake but with toffee pieces on top of the cake! So if you love the caramel and pumpkin flavor of that spiced cake, then you will absolutely love this pumpkin toffee crunch cake, the best recipe for this fall season.
This recipe is made from scratch with simple ingredients, without even using a spice cake mix, but still, get such a perfect and one might even say dangerously moist pumpkin cake that will be hard to stop eating.
Recipe Ingredient Notes
- All-purpose flour
- Sugar
- Brown sugar
- Cinnamon
- Pumpkin pie spice
- Salt
- Baking soda
- Ground cloves
- Butter melted
- Egg
- Vanilla extract
- Pumpkin puree
- Kraft Caramel Bits
- Heath English Toffee bits (with or without chocolate, you choose!)
How to make Caramel Toffee Pumpkin Cake
- Preheat oven to 350 degrees, and grease a 9 x 13 cake pan.
- In a large bowl, combine all dry ingredients and whisk until combined.
- In a separate bowl, combine all the wet ingredients and mix it with an electric mixer on low speed.
- Pour wet ingredients into dry and combine until well mixed.
- Stir in Caramel Bits and Heath Chips
- Pour batter into pan and spread evenly. The batter will be kind of thick so make sure it is evenly dispersed in the pan.
- Bake for 35-40 minutes or until the toothpick comes out mostly clean, some caramel will stick to the toothpick, and let it cool on a wire rack.
- Serve with your favorite whipped topping, extra Heath bits, or caramel sauce, and enjoy!
Storage Suggestions
When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.
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Serves: 12 servings
Caramel Toffee Pumpkin Cake Recipe
This homemade Caramel Toffee Pumpkin cake is a moist, delicious fall cake filled with caramel and crunch toffee pieces and easy to make.
Ingredients
- 2 ½ cups flour
- ½ cup sugar
- 1 cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking soda
- pinch of ground cloves
- 1 cup butter melted
- 1 egg
- 1 teaspoon vanilla
- 15 ounces pumpkin puree 1 can
- 11 ounces Kraft Caramel Bits 1 bag
- 1 bag Heath English Toffee bits (with or without chocolate, you choose!)
Instructions
- Preheat oven to 350℉, and grease a 9 x 13 pan.
- In a large bowl, combine all dry ingredients and whisk until combined.
- In a separate bowl, combine all other ingredients.
- Pour wet ingredients into dry and combine until well mixed.
- Stir in Caramel Bits and Heath Chips
- Pour batter into pan and spread evenly. The batter will be kind of thick so make sure it is evenly dispersed in the pan.
- Bake for 35-40 minutes or until toothpick comes out mostly clean, some caramel will stick to the toothpick.
- Serve with your favorite whipped topping, extra Heath bits, or caramel sauce, and enjoy!
Notes
When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.
Nutrition
Calories: 498 kcal · Carbohydrates: 66 g · Protein: 4 g · Fat: 25 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 81 mg · Sodium: 277 mg · Potassium: 151 mg · Fiber: 2 g · Sugar: 44 g · Vitamin A: 6308 IU · Vitamin C: 2 mg · Calcium: 48 mg · Iron: 2 mg
Recipe Details
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