Imagine a dessert that captures the essence of autumn in every single bite - rich, decadent, and utterly irresistible. This Caramel Toffee Pumpkin Cake is not just a recipe; it's a culinary experience that transforms ordinary ingredients into a masterpiece of seasonal flavor. With its perfect blend of spicy cake, creamy pumpkin, crunchy walnuts, and luxurious caramel, this dessert promises to be the star of your fall baking repertoire and will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box spice cake mix
- 1 can pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup toffee bits
- 1 cup caramel sauce
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, vegetable oil, and eggs. Mix using an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well-incorporated, with no dry lumps remaining.
- Gently fold in 3/4 cup of toffee bits into the cake batter, ensuring they are evenly distributed throughout the mixture.
- Pour the prepared batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 40-45 minutes. Check for doneness by inserting a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes at room temperature.
- While the cake is still warm, use the back of a spoon to create small indentations across the top of the cake.
- Slowly drizzle the caramel sauce over the warm cake, allowing it to seep into the indentations and across the surface.
- Sprinkle the remaining toffee bits and chopped walnuts evenly over the top of the cake.
- Allow the cake to cool completely before cutting into squares. For best results, refrigerate for 1 hour to help the caramel set.
- Serve chilled or at room temperature. Optional: Additional caramel sauce can be drizzled on individual slices before serving.
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for smoother batter and more even baking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Toothpick Test: Always check cake doneness with a toothpick - it should come out with just a few moist crumbs.
- Caramel Drizzling Technique: Pour caramel sauce while the cake is still warm to help it absorb better into the cake.
- Make Ahead: This cake actually tastes even better the next day after the flavors have melded together.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Serving Suggestion: A scoop of vanilla ice cream or a dollop of whipped cream can elevate this dessert to the next level!
Nutrition Facts
Calories: 406kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 54mg
