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
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)…
Save one for later! ~Enjoy! 🙂
can you freeze and heat for later ?
I purchased the Whipped Cream Cheese Frosting by mistake. Will this still work? Do I put on the icing while the cake is still warm? Thanks!
Hi! These look great! Do you think I could make this as cupcakes instead of cake? Thanks!
I LOVE this recipe!!! I’ve used it for the past two years in a row and it always comes out fantastic! One question though. I’ve become infatuated with bundt cakes as of late and thought I would “spice” things up this year (pun totally intended there) by making it as a bundt instead…any thoughts?
I’ve been using pumpkin and spice cake together for years, I don’t add anything else to the mixture. Just pumpkin and spice cake mix, 2 ingredients. Pour it into one dish, and voila a yummy cake, or cupcakes, or whatever shape you want. I think I will use your idea, and add toffee bits to the cake mix, (great idea), and a small amount of cream cheese frosting, chopped pecans, and drizzle of caramel on top.