Caramel Toffee Pumpkin Cake Recipe

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Published: October 7, 2015Updated: May 11, 2021Author: Lauren
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Caramel Toffee Pumpkin Cake Recipe

Welcome fall with this delicious Caramel Toffee Pumpkin Cake.  It is so delicious and your family will love it!

Related recipe: Love pumpkin recipes? Try our easy Pumpkin Sheet Cake with Cream Cheese Frosting.

Serves: 12

Caramel Toffee Pumpkin Cake Recipe

Caramel Toffee Pumpkin Cake is so moist and delicious!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
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Ingredients

  • 2½ 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 degrees, 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!

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

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • 9x13 Inch Baking Dish

Recipe Details

Course: Dessert
Cuisine: American

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  1. Robin says:
    October 7, 2015
    Can you bake in a Bundt pan?
    Reply
    • Cyd says:
      October 8, 2015
      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.
      Reply
  2. Jessica Romeo says:
    October 7, 2015
    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?
    Reply
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