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! 🙂
I am also wondering of the two cakes are then stacked or if you just end up with two separate cakes? I am so excited to try this recipe!!! Tia!
There’s enough batter for two cakes…you can stack them if you’d like to… 🙂
Directions are simple.. but I wanted to know. Do you add eggs and oil as well??? Confused.
Use whatever your box says to for the batter. 🙂
May I recommend a Riesling and Whipped Cream Cream Cheese Frosting? Very happy.
With all that pumpkin, this has got to be a very noble and nutritious dessert.
I typically would not be caught dead cooking with a ‘cake from a box’.
Hi! Do you have to serve this cake warm? Will is still taste as good if it has sat at room temp? Thanks. 🙂
Room temp is fine! 🙂
Warm
Is the best!!!
I’m planning to make this tomorrow for a family function…can I make it as a bundt cake? Do think that will work instead of 2 9×13 pans?
YES!~ But it will probably take a bit longer to cook through! 🙂
I could not, for the life of me, find toffee bits!…at Kroger of all places! So I bought Skor candy bars and broke them up instead. Obviously, there is chocolate in the bits…the cakes are in the oven now. I hope they turn out!
Good thinking…I hate when I can’t find stuff..lol! :). Hope you enjoy it.
could you use apple sauce instead of pumpkin..thanks
I don’t see why not…it’s worth a try. 🙂
Do you think you could freeze the 2nd cake and save it for much later?! Would you put the frosting on it if you were going to freeze it or wait till you’re ready to serve it?
I’d frost it right before serving.
Making this the day before the function … Should I refrigerate over night? Or leave out with lid? Thanks!
Either is ok for the day before…the fridge will keep it firmer. 🙂 hope you enjoy it.
Where did you find the toffee bits without chocolate on them??
At the regular grocery store next to all of the chips and bits, but they don’t have them all the time. 🙂
I read all the comments before I made this recipe. I am an experienced home baker and these are the changes I made for success:
Cut the pumpkin in half using one 15 oz. can
Put all the complete batter in one parchment lined 13×18 jelly roll pan (others call this a half-bakers sheet)
Baked at given temp for 25 minutes.
PERFECT!!!
Thanks for this delicious idea!!
I made this tonight, in a 9×13 pan and only used half the pumpkin and 1 egg for the cake mix (instead of the 3 it called for). It turned out fantastic, baked up perfectly.
I have this in the oven right now. My house smells amazing. Can’t wait to try!! There definitely was enough for 2 cake pans too. YUM!
I found this on Pinterest and I have it in the oven right now. It smells delish!! I followed the recipe exactly and it was the perfect amount for my two pans (I know there were some complaints about the measurements – I found it to be right on the money). Now I’m just waiting to taste it!
The measurements given worked for me. Those saying it is only enough for one pan should check their can of pumpkin. I bet they’re using a 15 oz can instead of the 29 oz can called for in the recipe.