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
Scale
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.
