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
Preheat oven to 350°F. Spray a 9x13-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.
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 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/4 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.