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Caramel Toffee Pumpkin Cake

Name: Caramel Toffee Pumpkin Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 ½ cups flour; ½ cup sugar; 1 cup brown sugar; 2 teaspoon 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!))

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3 Comments

5 from 1 vote

This homemade Caramel Toffee Pumpkin cake is a moist, delicious fall cake filled with caramel and crunch toffee pieces and easy to make.

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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.

A flat lay of baking ingredients including flour, an egg, melted butter, pumpkin puree, chickpeas, brown sugar, granulated sugar, and various spices, arranged on a white surface.

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!)

A hand stirs a mixture of brown sugar, flour, and spices in a white bowl with a fork. A beige cloth is placed beside the bowl on a light-colored surface.

Person pouring milk into a metal bowl containing pumpkin puree, eggs, and oil. A beige cloth is partially visible underneath the bowl on a white surface.

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!

Close-up of a slice of pumpkin cake topped with whipped cream, served on a white plate. The cake has a crumbly texture and is garnished with small pieces of toppings.

A baked caramel chip cake in a white rectangular dish, accompanied by a bowl of whipped cream, plates, a cup of milk, cinnamon sticks, and dried flowers.

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.

A slice of moist pumpkin coffee cake topped with whipped cream and nuts, served on a white plate with a mug containing cinnamon sticks beside it.

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Questions & Reviews

Robin says:

Can you bake in a Bundt pan?
Jessica Romeo says:

Wow this recipe looks dangerous! LOL the combo of pumpkin and caramel seems too good to be true! I might try and make this gluten free though, has anyone tried that yet?
Cyd says:

We have only made this in a 9 x 13 inch pan. It’s a pretty thick cake in the 9 x 13. Not sure how well it would do in a bundt. You could maybe make 2 bundt cakes with this amount of batter. Let us know if you give it a try.

About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.