↑

  • Recipe Index
    • Appetizers
    • Casseroles
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • Desserts
      • Instant Pot
      • Holidays
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

  • About Me
  • Terms of Use | Privacy Policy

Eat Move Make

recipes | DIY | lifestyle

  • Recipe Index
    • Appetizers
    • Casseroles
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
    • Salads
    • Soups
    • Sandwiches
    • Side Dishes
    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
    • Desserts
      • Instant Pot
      • Holidays
    • health
    • free workouts
    • buy chanelle’s eBook!
    • shop chanelle’s faves
  • Pets
  • Lifestyle
    • entertainment
    • home decor
    • productivity
    • style & beauty
Home » Recipes » Desserts » Cake » Pumpkin Toffee Crunch Cake

Pumpkin Toffee Crunch Cake

By: Liz  /  Published: September 27, 2021  /  Updated: September 27, 2021  /   Leave a comment

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Jump to Recipe Print Recipe

This pumpkin toffee crunch cake is a moist and gooey pumpkin cake with the satisfying crunch of toffee bits and pecans. Drizzle caramel sauce over the top for extra decadence!

pumpkin toffee crunch cake with caramel drizzle

Why This Recipe Works

  • The flavor of pumpkin can’t be beat!
  • The delicious moist, custard-y cake bottom is to die for.
  • Satisfying crunch makes it extra fun to eat.
  • Easy to make since it starts with cake mix!

Ingredients

labeled_ingredients for pumpkin toffee crunch cake
  • Pumpkin – Make sure to use pure pumpkin puree, not pumpkin pie mix.
  • Pecans – I like the tender texture of pecans in this cake, but you could also use walnuts, almonds or hazelnuts. Or heck, if you’re not into nuts, leave them out entirely. If you go with pecans, I recommend Millican Pecans.
  • Toffee bits – I have these milk chocolate toffee baking bits on hand all the time and that crunch in this cake… yes, please!
  • Cake mix – Any 15.25-ounce box of yellow cake mix will work.

Step-by-Step Directions

Step 1: In a large bowl, whisk together pumpkin, both sugars, spices, salt, cornstarch, eggs and milk.

pumpkin, sugars, eggs, milk in bowl
whisk in bowl with pumpkin mixture

Step 2: In separate bowl, stir cake mix, toffee bits and pecans together.

flour mixture in clear bowl with spoon

Step 3: Stir flour mixture into pumpkin mixture.

stirring flour mixture into wet pumpkin mixture

Step 4: Spread batter into a greased 9×13-inch baking pan.

pouring cake batter into greased pan
cake pan with batter

Step 5: Pour butter evenly over the top. (Don’t stress about this. Mine is always just swirled over the top and the pumpkin cake comes out deliciously moist every single time.)

melted butter over cake batter

Step 6: Bake for about 1 hour until top and custard bottom are set. Leave in pan and cool completely on a wire rack. If using a dark metal pan or glass pan, reduce oven temperature to 325 degrees. You may need to lengthen baking time a little bit, so keep an eye on it.

close-up of baked pumpkin cake

Expert Tips

  • For a crunchy topping, toffee bits and pecans can be sprinkled over the top of the batter (before adding butter) instead of mixed in with the cake mix.
  • For a more cobbler-like dessert, use half or ¾ of the cake mix instead of the entire thing.
  • If you can’t find toffee bits, you can chop up Heath Bars or Skor Bars in a food processor.

Serving Suggestions

Serve with a scoop of vanilla ice cream or whipped cream on top.

pumpkin toffee crunch cake with scoop of vanilla ice cream on top

Or, drizzle caramel sauce over the cake and ice cream for an extra special treat.

two pumpkin cake slices on white plates with vanilla ice cream and forks

Recipe FAQ

Can I use a different flavor of cake mix?

I think yellow cake mix is perfection in pumpkin toffee crunch cake, but I’ve seen some people use spice cake mix.

Can I use a different type of nut or leave them out entirely?

Of course! I love pecans in this dessert, but walnuts, almonds or hazelnuts would also work. If you leave the nuts out, feel free to bump the toffee bits up to ¾ cup.

How should pumpkin crunch cake be stored?

Because of the custard-like filling, it should be stored in the refrigerator.

Related Recipes

  • Homemade Toffee with BAILEYS® Original Irish Cream Baking Chips
  • Impossible Pumpkin Pie
  • Pumpkin Seed Granola
  • Symphony Brownies
  • No Bake Pumpkin Cream Cheese Pie
pumpkin toffee crunch cake with caramel drizzle

Pumpkin Toffee Crunch Cake

Liz – Eat Move Make
Deliciously moist and gooey pumpkin cake with the satisfying crunch of toffee bits and pecans. Drizzle caramel sauce over the top for extra decadence!
5 from 16 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 15
Calories 212 kcal

Ingredients
  

  • 1 15-oz can pure pumpkin puree
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 4 eggs
  • 1 ½ cups milk
  • 1 15.25-ounce box yellow cake mix
  • ½ cup toffee bits
  • ½ cup chopped pecans
  • ½ cup butter melted
  • Caramel sauce for drizzling, if desired

Instructions
 

  • Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.
  • Whisk together pumpkin, both sugars, spices, salt, cornstarch, eggs and milk.
  • In a separate bowl, stir together cake mix, pecan chips and toffee bits. Stir into pumpkin mixture.
  • Pour cake batter into prepared baking dish. Pour butter evenly over top of cake batter. Bake for 1 hour. Serve warm with ice cream, whipped topping or a drizzle of caramel syrup.

Notes

  • For a crunchy topping, toffee bits and pecans can be sprinkled over the top of the batter (before adding butter) instead of mixed in with the cake mix.
  • For a more cobbler-like dessert, use half or ¾ of the cake mix instead of the entire thing.
  • If you can’t find toffee bits, you can chop up Heath Bars or Skor Bars in a food processor.
  • If using a dark metal pan or glass pan, reduce oven temperature to 325 degrees. You may need to lengthen the baking time a little bit, so keep an eye on it. 
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 212kcalCarbohydrates: 21gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 172mgPotassium: 81mgFiber: 1gSugar: 20gVitamin A: 396IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!

Related topics
Cake Desserts Fall Recipes Pumpkin Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Primary Sidebar

liz mays photo

Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

recipes in your inbox

Subscribe for the latest updates

Thank you!

You have successfully joined our subscriber list.

.

Winter Comfort Food

bowl of tortilla soup

Slow Cooker Chicken Tortilla Soup

hamburger soup in bowls on white table

Hamburger Noodle Soup

cincinnati chili 5 way on table with extra toppings

Cincinnati Chili

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

roasted red pepper soup in bowls

Roasted Red Pepper Soup with Potatoes

posole with tortilla strips

Chicken Pozole Verde Recipe

bowl of mulligan stew

Mulligan Stew Recipe

tomato tortellini soup in bowls and in the pot

Tomato Tortellini Soup Recipe

A close up of a bowl of soup

Fire Roasted Tomato Basil Soup

A bowl of soup, with Cauliflower and rice

Creamy Vegan Cauliflower and Rice Soup

Popular Posts

swamp soup in white bowls on white table with basket of corn muffins

Easy Turnip Green Soup (Swamp Soup)

hand holding symphony brownie

Symphony Brownies

close-up Bisquick impossible cheeseburger pie

Bisquick Impossible Cheeseburger Pie Recipe

mock chow mein casserole in dish on table

Mock Chow Mein Casserole Recipe

cranberry chili meatballs

Slow Cooker Cranberry Chili Meatballs Recipe

slow cooker turkey tenderloin

Slow Cooker Turkey Tenderloin with Maple Glaze and Wild Rice

A plate of cookies

Pistachio Pudding Cookies with Chocolate Chips

olive salad in bowl

Muffuletta Olive Salad Recipe

eat move make featured in graphic

Footer

Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

recipes in your inbox

Subscribe for the latest updates

Thank you!

You have successfully joined our subscriber list.

.
©2023, Eat Move Make / About / Terms Of Use / Privacy Policy / Site by Pixel Me Designs