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.
Serving12 servings
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!)
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