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
To make our caramel toffee pumpkin cake, you need the following ingredients:
- 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!)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Large)
- Mixing Bowl (Medium)
- Baking Dish (9 x 13)
- Whisk
- Measuring Cups (Liquid)
- Measuring Cups and Spoons
How to Make Our Caramel Toffee Pumpkin Cake
- 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!
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.
Enjoy More Delicious Cake Recipes
Some days there’s nothing we want more than a slice of cake. Check out our comprehensive list of cake recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Oreo Pumpkin Delight
- Pumpkin Bundt Cake
- Pumpkin Coffee Cake
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Roll
Caramel Toffee Pumpkin Cake Recipe
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!)
Equipment
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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can you bake in a Bundt pan?
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?
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.