Caramel Toffee Pumpkin Cake Recipe
You have not lived until you have tried this amazing Caramel Toffee Pumpkin Cake.
Servings: 12
Calories: 498kcal
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- 9x13 Inch Baking Dish
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!
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: 498kcal | Carbohydrates: 66g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 277mg | Potassium: 151mg | Fiber: 2g | Sugar: 44g | Vitamin A: 6308IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg