Real Recipes From Real Home Cooks ®

pumpkin super easy caramel toffee cake

Recipe by
Stephanie Dickey
pensacola, FL

Easy cake to make that pumpkin lovers will beg for more

prep time 10 Min
cook time 40 Min
method Bake

Ingredients For pumpkin super easy caramel toffee cake

  • 1 box
    any yellow cake mix
  • 1 can
    15oz can solid pack pumpkin
  • 1 1/2 tsp
    pumpkin pie spices
  • 1 bag
    toffe bits chocolate or plain depending on preference
  • 1 can
    sweetened condensed milk
  • 1 bottle
    squeezable caramel syrup
  • 1 pt
    heavy whipping cream whipped
  • 1/2 c
    powered sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract (opt)

How To Make pumpkin super easy caramel toffee cake

  • 1
    Mix the cake mix, three eggs, pumpkin pie spice and 3 eggs
  • 2
    Pour batter in 9 x 13 pan and bake according to the baking instructions on the box of the cake mix until a toothpick placed in the middle comes out clean.
  • 3
    Let cake cool 10 mins then poke holes in rows across the cake and pour the sweeten condensed milk wait about 5 minutes and squeeze the caramel syrup over the cake. I squeeze about a 1/4 of the bottle put you can squeeze how much you want. Let cake completely cool
  • 4
    Once cake has completely cooled, whip the heavy whipping cream with the powered sugar, vanilla, and almond extract until stiff and use to frost cake. Once frosted sprinkle toffee bits and squeeze some more caramel syrup. Place in your fridge for 4 to 8 hours.

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