Pumpkin Spice Heath Bar Cake

Pumpkin Spice Heath Bar Cake – OMG! This cake is to-die-for!!! Even pumpkin haters can’t resist this delicious cake! Pumpkin Spice Toffee cake with homemade cream cheese frosting and topped with more toffee bits! YUM!!! Spice cake mix, pumpkin, pumpkin spice, sour cream, oil, eggs, milk, sugar, cream cheese, vanilla, butter, powdered sugar, toffee bits. Can make ahead of time and refrigerate until ready to serve. Great for potlucks and holiday meals! #pumpkin #dessert #cake #pumpkinspice #toffee

The BEST Pumpkin Spice Cake

It’s that time of year when EVERYTHING is pumpkin spice flavored. I am not a huge pumpkin fan, but I don’t mind a little pumpkin here and there. This Pumpkin Spice Heath Bar Cake is one of my all-time favorite pumpkin recipes. A pumpkin spice toffee cake topped with homemade cream cheese frosting and heath bar bites – YUM!!!

How to Make Pumpkin Toffee Bar Cake

This cake starts with a box of spice cake mix. You doctor up the cake mix with some pumpkin, sugar, sour cream, toffee bar bits, and spices. The homemade cream cheese frosting really makes this cake. I could just sit down with a bowl of frosting and a spoon! SO good!!! Once you add all those yummy Heath Bar bites, this is impossible to resist.

• I used a box of spice cake mix in this recipe. You can use any flavor of cake mix you prefer. Carrot cake or butter pecan would be nice.
• Make sure to buy a can of pureed pumpkin and NOT pumpkin pie filling for this recipe.
• I don’t have pumpkin spice. What can I use instead? Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
• Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.
• Can pumpkin cake be made in advance? Yes! You can make this cake in advance and store in the refrigerator until ready to serve.
• Can pumpkin cake be frozen? Sure! You can bake and frost the cake and freeze it for a sweet treat later. You can freeze the whole cake or cut it into individual slices.
• How long will pumpkin cake last? This cake will keep 3 to 5 days in an air-tight container.

Pumpkin Cake is Great for the Holidays

This cake is great for parties, potlucks and holiday dinners. This is a great alternative to your usual holiday pumpkin pie. You can make the cake a day in advance and just refrigerate it until you are ready to eat. I’m positive that even pumpkin haters will love this delicious cake!

Here are few more of our favorite pumpkin recipes from the blog:

Pie

Bourbon-Pecan Pumpkin Butter Pie

Bourbon-Pecan Pumpkin Butter Pie – the most delicious pie I’ve ever eaten! Super easy to make with only 5 ingredients.…

Bread

Pumpkin Cornbread

Pumpkin Cornbread – a delicious twist to regular cornbread. Even pumpkin haters LOVE this cornbread. Super easy to make and…

Dessert

Ritz Carlton Pumpkin Cheesecake with Caramel Sauce

Ritz Carlton Pumpkin Cheesecake with Caramel Sauce – even pumpkin haters will love this cheesecake. We ate it at the…

Cake

Pumpkin Crunch with Cream Cheese Frosting

Pumpkin Crunch with Cream Cheese Frosting – I hate pumpkin, but I LOVE this cake!! SO easy! Pumpkin, evaporated milk,…

Recipe Print Recipe

Pumpkin Spice Heath Bar Cake

Author: Stephanie @ Plain Chicken

Yield: 12 people

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Pumpkin Spice Heath Bar Cake – OMG! This cake is to-die-for!!! Even pumpkin haters can’t resist this delicious cake! Pumpkin Spice Toffee cake with homemade cream cheese frosting and topped with more toffee bits! YUM!!! Spice cake mix, pumpkin, pumpkin spice, sour cream, oil, eggs, milk, sugar, cream cheese, vanilla, butter, powdered sugar, toffee bits. Can make ahead of time and refrigerate until ready to serve. Great for potlucks and holiday meals! #pumpkin #dessert #cake #pumpkinspice #toffee

Equipment:

• 9×13-inch Cake Pan
• Hand Mixer
• Kitchen-Aid Mixer

Ingredients:

Cake

• ½ cup sugar
• ⅓ cup vegetable oil
• ⅓ cup sour cream
• ¼ cup whole milk
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 4 eggs
• 1 (15-oz) can pumpkin
• 1 box spice cake mix
• 1 (8-oz) bag toffee bits

Frosting

• 1 (8-oz) package cream cheese, softened
• ¼ cup butter, softened
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 1 (8-oz) bag chocolate toffee bits

Instructions:

• Preheat oven to 350°F. Spray a 9×13-inch pan with cooking spray.
• Combine cake mix, sugar, oil, sour cream, milk, vanilla, 1 tsp pumpkin pie spice, eggs, and pumpkin in a large bowl; beat on medium speed with an electric hand mixer for 2 minutes. Stir in 1 bag of regular toffee bits. Spread batter in to prepared pan.
• Bake cake for 30 to 33 minutes, until a wooden pick comes out clean. Cool completely.
• Prepare frosting – Beat cream cheese and butter on medium speed with an electric mixer until smooth. Beat in pumpkin pie spice and vanilla. Gradually add powdered sugar, beating on low speed until smooth and creamy.
• Spread frosting over cooled cake. Garnish with chocolate toffee bits.

Notes:

I used a box of spice cake mix in this recipe. You can use any flavor of cake mix you prefer. Carrot cake or butter pecan would be nice.

Make sure to buy a can of pureed pumpkin and NOT pumpkin pie filling for this recipe.

Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.

You can make this cake in advance and store in the refrigerator until ready to serve.

You can bake and frost the cake and freeze it for a sweet treat later. You can freeze the whole cake or cut it into individual slices.

This cake will keep 3 to 5 days in an air-tight container.

Plain Chicken

https://www.plainchicken.com/pumpkin-spice-heath-bar-cake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph