If you are on the hunt for a deliciously cozy and irresistible dessert, look no further than the Pumpkin Spice Cake with Toffee Bits and Cream Cheese Frosting Recipe. This cake perfectly blends the warm spices of pumpkin pie seasoning with the sweet crunch of toffee bits, all wrapped in a moist, tender crumb. Topped with a luscious cream cheese frosting that’s whipped to perfection and studded with chocolate toffee bits, this treat will have everyone reaching for seconds and asking for the recipe. Whether you’re baking for a festive gathering or just craving some autumn comfort in cake form, this recipe is guaranteed to bring joy with every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that perfect balance of flavor, texture, and color in this Pumpkin Spice Cake with Toffee Bits and Cream Cheese Frosting Recipe. Each item plays a vital role—from the richness of the sour cream creating moistness, to the aromatic pumpkin pie spice providing that signature warmth.
- ½ cup sugar: Adds sweetness that complements the pumpkin’s earthiness.
- â…“ cup vegetable oil: Keeps the cake tender and moist without overpowering flavors.
- â…“ cup sour cream: Enhances moistness and adds slight tanginess for depth.
- ¼ cup whole milk: Balances the batter consistency and helps the cake rise evenly.
- 1 tsp vanilla extract: Boosts overall flavor with a warm, sweet aroma.
- 1 tsp pumpkin pie spice: The magical blend of cinnamon, nutmeg, and cloves that defines this cake’s signature taste.
- 4 eggs: Provide structure and richness to the cake batter.
- 1 (15-oz) can pumpkin: The star ingredient giving moist texture and autumn vibes.
- 1 box spice cake mix: Convenience combined with perfectly balanced spices, forming the cake’s base.
- 1 (8-oz) bag toffee bits: Adds delightful crunch and caramel sweetness inside the cake.
- 1 (8-oz) package cream cheese (softened): Essential for that creamy, tangy frosting that melts in your mouth.
- ¼ cup butter (softened): Smooths the frosting texture and enriches flavor.
- 1 tsp pumpkin pie spice (for frosting): Ties the frosting flavor back to the cake with warm spice notes.
- 1 tsp vanilla extract (for frosting): Adds a subtle sweetness that enhances the cream cheese flavor.
- 2 cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- 1 (8-oz) bag chocolate toffee bits: A sweet, crunchy garnish that adds a little chocolatey surprise on top.
How to Make Pumpkin Spice Cake with Toffee Bits and Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350 degrees Fahrenheit and spraying a 9×13-inch baking pan with cooking spray. This ensures your cake won’t stick and bakes evenly. Getting this setup right is a simple step that makes a huge difference in the end result.
Step 2: Mix the Cake Batter
In a large bowl, combine the spice cake mix with sugar, vegetable oil, sour cream, whole milk, vanilla extract, pumpkin pie spice, eggs, and canned pumpkin. Use an electric hand mixer on medium speed for about 2 minutes until the batter is smooth. This step is where all the flavors start to come to life, and the batter’s creamy texture means your cake will be perfectly moist.
Step 3: Stir in Toffee Bits and Bake
Gently fold in one bag of your regular toffee bits for sweet, buttery pockets throughout the cake. Pour the batter into your prepared pan and spread it evenly. Pop it into the oven and bake for 30 to 33 minutes. You’ll know it’s done when a wooden pick inserted in the center comes out clean. Once baked, let the cake cool completely — this is crucial before frosting to avoid melting the cream cheese.
Step 4: Make the Cream Cheese Frosting
While the cake cools, prepare the frosting by beating the softened cream cheese and butter together with an electric mixer until smooth and creamy. Add pumpkin pie spice and vanilla extract, blending evenly. Gradually mix in the powdered sugar on low speed until the frosting reaches a luscious, spreadable texture. This frosting complements the spiced cake with a tangy, sweet richness that you won’t want to skip.
Step 5: Frost and Garnish the Cake
Spread the frosting generously over the cooled cake to create a smooth, creamy layer. To finish, sprinkle the top with the bag of chocolate toffee bits for a wonderful crunchy and chocolaty contrast that delights the senses.
How to Serve Pumpkin Spice Cake with Toffee Bits and Cream Cheese Frosting Recipe
Garnishes
To elevate your cake’s presentation and flavor, consider sprinkling a light dusting of cinnamon atop the frosting or adding a few whole toffee bits in clusters for visual appeal. A drizzle of caramel sauce can also add an extra layer of indulgence for gatherings.
Side Dishes
This cake pairs beautifully with a hot cup of spiced chai tea or a warm latte. For a full dessert experience, serve alongside vanilla bean ice cream or a dollop of freshly whipped cream to enhance the creamy texture contrast.
Creative Ways to Present
For special occasions, slice the cake into individual portions and top each with a small scoop of pumpkin ice cream and a sprinkle of chopped pecans. You could also transform leftovers into trifles layered with whipped cream and fresh berries for a stunning seasonal dessert transformation.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Spice Cake with Toffee Bits and Cream Cheese Frosting Recipe keeps well when stored in an airtight container in the refrigerator for up to 4 days. This allows the flavors to meld even more, making each slice taste as good or better than the first.
Freezing
If you want to save some for later, wrap the cake tightly in plastic wrap and then foil, or place it in an airtight freezer container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture and taste.
Reheating
This cake is best enjoyed cold or at room temperature, so warming it is generally not recommended. If you prefer a slightly softer texture, let it sit out for about 20 minutes before serving. The cream cheese frosting stays perfectly creamy without reheating.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can! Be sure to cook and puree fresh pumpkin until smooth before measuring out the 15-ounce amount. This adds a fresh flavor but keep in mind the texture might vary slightly compared to canned pumpkin.
What if I don’t have pumpkin pie spice? Can I make my own?
Absolutely! A simple mix of cinnamon, nutmeg, and cloves can substitute perfectly. A common ratio is 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves for every teaspoon of pumpkin pie spice called for.
Can I substitute the toffee bits with nuts or chocolate chips?
Yes! Chopped pecans or walnuts add a lovely crunch, and chocolate chips will melt slightly into the cake for a richer taste. Both options work wonderfully and let you customize the cake to your preference.
Is this cake gluten-free?
This particular recipe uses a box spice cake mix, which often contains gluten. You can try a gluten-free spice cake mix to adapt the recipe for gluten-free diets, but be sure to check ingredient labels carefully.
How long does this cake last once frosted?
When refrigerated in an airtight container, the cake stays fresh for about 4 days. After that, the texture and flavor might start to decline, so it’s best enjoyed sooner rather than later.
Final Thoughts
This Pumpkin Spice Cake with Toffee Bits and Cream Cheese Frosting Recipe is truly a celebration of fall flavors and comforting textures all rolled into one incredible dessert. Whether you’re sharing it with family or just treating yourself, the combination of spices, pumpkin, crunchy toffee, and creamy frosting is pure magic. I encourage you to bake it soon and experience firsthand how wonderful homemade pumpkin spice cake can be.
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Pumpkin Spice Cake with Toffee Bits and Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Cake is a moist and flavorful dessert perfect for fall celebrations. Featuring a blend of pumpkin, warm spices, and crunchy toffee bits, it’s topped with a creamy pumpkin-spiced cream cheese frosting and garnished with chocolate toffee bits for extra indulgence. The cake is easy to make and bakes to a tender crumb that complements the rich frosting beautifully.
Ingredients
Cake
- ½ cup sugar
- â…“ cup vegetable oil
- â…“ 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray to ensure the cake doesn’t stick.
- Mix Cake Batter: In a large mixing bowl, combine the spice cake mix, sugar, vegetable oil, sour cream, whole milk, vanilla extract, 1 teaspoon of pumpkin pie spice, eggs, and the canned pumpkin. Use an electric hand mixer on medium speed to beat the ingredients for about 2 minutes until well blended. Then gently fold in the bag of regular toffee bits to evenly distribute them throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 30 to 33 minutes. The cake is done when a wooden pick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
- Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy. Add 1 teaspoon pumpkin pie spice and 1 teaspoon vanilla extract, mixing well. Gradually add the powdered sugar, beating on low speed until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Finally, sprinkle the chocolate toffee bits on the frosting as a delicious garnish. Slice and serve.
Notes
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- You can substitute the toffee bits with chopped nuts like pecans for added texture.
- For a more intense pumpkin flavor, add ½ tsp additional pumpkin pie spice to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow the cake to come to room temperature before serving for best flavor and texture.
