WooHooo! It’s almost FALL, my ultimate favorite time of the year, simply because it kicks off my other super-duper ultimate favorite time of the year..~Winter!
I adore Winter, clouds, cold, rain, snow..all of those things that most people hate..lol! But..along with all of those things comes all of the delicious goodies that help get everyone through it. Goodies that usually include Pumpkin.
I’ve never really been a HUGE Pumpkin fan, but somehow when it’s mixed with a moist & sweet Spice Cake and covered in Cream Cheese Frosting that’s generously studded with Toffee Bits, like magic…I love it! 😉
This is actually one of the very best and easiest cakes EVER! And as a bonus, it makes TWO huge Cakes, enough to get you through at least one week of Snow days!
What you’ll need:
1-29oz. can of Pumpkin (unsweetened)
1 box of Spice Cake Mix
1-8oz. bag of Toffee Bits
1 container of Cream Cheese Frosting
2-9×13 baking pans
Directions:
In a large bowl mix up the Cake batter according to the box directions. Now add in the Toffee Bits, making sure to reserve some (approx. 1/4 cup..or so) Toffee Bits for the top…
Combine the Pumpkin and mix it well…
Spray the baking pans with non-stick spray and fill each of them 1/2 to 3/4 of the way…depending on the depth of your pans.
Bake both pans at 350 degrees for approx 45 minutes or until they’re cooked through.
Let them cool.
Frost them with the Cream Cheese Frosting and then top them with the reserved Toffee Bits…
Dig into that baby and serve it up nice and warm-like…
Don’t forget your little piece(s)…
Thaaat’s good….
Save one for later! ~Enjoy! 🙂
How do I print this out?
Click print at the bottom of the post…then you can check the remove images box at the top, if you don’t want to print the pics. 🙂
This looks so delish!
How did you get the frosting so thin? Did you frost it while they were still a little warm?
Yes I have no patience..lol
Looks yummy..but i gotta make my own frosting..dont like the can stuff..sooo how about marshmellow frosting then?
Oh. my.
This looks so good not just in the fall but all year around!
Great recipe! Sooo quick and easy, and it amazed my coworkers at today’s pitch-in. Everyone loved it.
This looks absolutely delicious!
Just made this and it is delicious!! Perfect for fall.
Can you do 2 round cakes instead of 2 rectangle cakes? If so, what would the time be on the rounds? Thx!
I’m definitely making this! I just need to find a substitute for the Heath, not really a fan.
Also just an fyi someone is using your pics for their pin on Pinterest http://www.pinterest.com/pin/73042825179735582/ and it leads people to their site. I clicked on it and couldn’t find the recipe and then noticed your website watermark on one of the photos. I guess they didn’t crop that one enough.
You can use a chopped nut of some sort? 🙂 Thank you so much for telling me about the post~ I’ll look into it…grrr.
You’re welcome! 🙂 Hope you can get it straightened out.
We were actually at Hastings tonight and I spotted the Butterfingers and I may try using those.
How about using chopped white chocolate chips in place of the toffee chips?
try butterfingers
Just make this and it was SO good. Thank you so much for posting this, it made my night!
I had a question about this recipe. Do you include the oil required for the the cake mix as per box directions as well as the canned pumpkin? Or, do you leave the oil out of the cake mix?
Thank you,
Julie
Included
I made this today and used the ingredients as instructed but it only made enough to fill one 9×13 pan 3/4th of the way. Also the texture was heavy/thick but moist. Any suggestions on what went wrong? Thanks in advance.
I’m not sure~ Maybe the size of the Cake Mix box was a bit smaller? I’m stumped! 🙁
I followed the direction exactly, and mine also only used one pan. Either you need to use two boxes, or only fill the pans 1/3 of the way. Filling two 9×13 pans 3/4 of the way cannot be done with this recipe. Are you positive it was 3/4 of the way, and 9×13 pans?
I modified the height of the batter to 1/2 full..it will make two, but they’re not very tall. You can see that my finished product is only about an inch or so…with frosting. Using one pan is fine too for a thicker result..just bake it longer so it sets all the way through. 🙂
Definitely would advise against that. I made it tonight for thanksgiving and after an hour and a half it’s too dark on top and still too gooey in the middle. I read the other comments about it not being enough for two pans, I should have just listened to you. I don’t know how all those other people ended up with a good cake. I was so excited about this and it’s basically ruined. 🙁
I’m so sorry Ashley…it’s a crap shoot when we start experimenting. I try to show photos of each step and multiple result shots. Maybe try again, and please let me know how following the recipe works for you. :). If you have any questions along the way feel free to email me at [email protected]. Happy thanksgiving!
Same thing with me. Followed directions exactly and only filled one 9×13.
Have you ever made this recipe into cupcakes? How many cupcakes would it make and how long would you bake them for?
Yikes..I haven’t made them into cupcakes…but it’s worth experimenting. 🙂
I wondered the same thing about cupcake/muffins – did anyone try it?
The cupcakes took about 18 minutes! I just made them. I did 12 cupcakes and am doing one 2 tier square cake … HOW do you not eat all of the batter while you make this??? I can’t stop.
**UPDATE** After cooling, the cupcakes didn’t come out of the liners very pretty just because of how moist they are. THEY TASTE AMAZING, THOUGH. I’m never making pumpkin pie again. This is where it’s at.
My husband accidently bought pumpkin pie filling instead of pumpkin, it looks a little bit runny, do you think it will still turn out ok?
It should be just fine! 🙂 Let me know!
I’m a little confused as to the pictures and the ingredients. After you frost both cakes do you stack them. Or does the recipe make two cakes. Are you to use 2 boxes of cake mix. I just don’t understand why splitting the mix into two pans… Do you also use the ingredients that the cake mix calls for? Thanks!
I would love to know if anyone made this without the oil and egg required for the cake mix. I’ve read a lot of recipes that substitute canned pumpkin (or applesauce) for the oil and the egg to make it much healthier. It seems like it would change the consistency definitely, but I’m wondering how it would affect the flavor?
Do you have a recommendation for an alternate frosting? I’m not a huge fan of cream cheese frosting, but am scared to make it with an alternate without anyone’s advice. I definitely want to make this for my company potluck!
Just a white frosting would work. 🙂
Coconut Carmel Pecan would be good. (The frosting that is usually used on German Chocolate cakes.)