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!
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Pin This RecipeThe 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. The cake itself is a harmonious blend of rich pumpkin goodness, subtly spiced with pumpkin pie spice, and a hint of vanilla that adds a delightful sweetness. But what takes this cake to the next level is the toffee bits. They bring a delightful crunch and a burst of caramelized sweetness that perfectly complements the creamy and slightly tangy cream cheese frosting. This cake is a true fall favorite that’s as scrumptious as it is comforting, making it the perfect dessert for any autumn gathering or cozy night in.
How to Make Pumpkin Toffee Bar Cake
This dessert is super easy to make and tastes great! In a large mixing bowl, combine cake mix, sugar, oil, sour cream, milk, vanilla, pumpkin pie spice, eggs, and pumpkin puree; beat on medium speed with an electric hand mixer for 2 minutes. Stir in one bag of toffee bits. Pour batter into a 9×13-inch cake pan that has been sprayed with nonstick cooking spray. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean. Cool completely on a wire rack.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat together room temperature cream cheese and butter on medium speed. Add pumpkin pie spice, vanilla extract, and powdered sugar, beating on low speed until smooth and creamy. Spread the frosting over the cooled cake and sprinkle with more toffee bits.
Helpful Tips & Frequently Asked Questions
- I use 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.
- Variations/Additions:
- chopped pecans
- raisins
- walnuts
- mini chocolate chips
- 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 in the baking dish or cut it into individual slices.
- The cake will keep in the freezer for 3 to 4 months.
- How long will pumpkin cake last? This cake will keep 3 to 5 days in an airtight container or wrapped in plastic wrap.
- Store leftovers in an airtight container in the refrigerator.
Pumpkin Spice Cake for the Holidays
This cake is a versatile dessert that can be enjoyed on a variety of occasions throughout the fall season. It’s a wonderful treat to serve at autumn gatherings, such as Halloween parties and Thanksgiving dinners. But don’t limit yourself to special occasions – this cake is also fantastic for everyday indulgence. Whether you’re looking for a cozy dessert to enjoy by the fireplace on a chilly evening or a sweet treat to accompany your afternoon coffee, this cake is a delightful choice. This cake is always a big hit. I’m positive that even pumpkin haters will love this delicious cake!
Looking for more pumpkin recipes? Here are some popular recipes from the website:
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Pumpkin Spice Cake
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 use 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.
- Variations/Additions:
- chopped pecans
- raisins
- walnuts
- mini chocolate chips
- 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 in the baking dish or cut it into individual slices.
- The cake will keep in the freezer for 3 to 4 months.
- How long will pumpkin cake last? This cake will keep 3 to 5 days in an airtight container or wrapped in plastic wrap.
- Store leftovers in an airtight container in the refrigerator.
Steph
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No lie! The most moist cake you will ever eat! I chose to use one bag of Heath separating the toffee pieces for the cake and the chocolate covered pieces for the top. Perfect for us. I will make this over and over. Thanks!
I made this for a friend and she said it was moist and awesome! I’m making this cake again for Thanksgiving. Cindy Jordan
Could I prepare.my own spice cake mix and then follow rest of.recipe?
I used a yellow cake mix and added spices. You would think it was a scratch made cake.
Does this need to be kept refrigerated?
Yes – take it out 1 to 2 hours before serving.
Can I use a bunt cake pan