I got this recipe from my friend, Landlocked Mermaid, and man is it good!
Pumpkin Cake with Cream Cheese Frosting and Heath bar crumbles
Ingredients:
4 eggs
1 1/2 cups sugar
15-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 cup toffee bits, 1/2 for cake batter + 1/2 for topping (optional)
1/2 recipe cream cheese frosting (I just used my go to recipe for this)
Instructions
Preheat oven to 350 degrees and prepare 9×13 baking pan with non-stick baking spray or butter and flour.
Whisk eggs until light and fluffy. Add sugar and beat until creamy in color.
Add pumpkin and combine.
Add remaining ingredients and beat until well-combined.
Pour into a prepared 13×9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean.
Allow to cool completely and spread cream cheese frosting over the top.
Sprinkle toffee bits over the top. (optional)
Keep refrigerated.
YUMMY!!!!
I stocked up on canned pumpkin last year and now need to use it up! I have made something with pumpkin in it at least once a week. My family is loving me!
We are heading to SIL's house tomorrow for their family Thanksgiving. We are driving 3 hours just to eat and then coming home! What we do to keep the peace!
Have a great weekend!
Pumpkin Cake with Cream Cheese Frosting and Heath bar crumbles
Ingredients:
4 eggs
1 1/2 cups sugar
15-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 cup toffee bits, 1/2 for cake batter + 1/2 for topping (optional)
1/2 recipe cream cheese frosting (I just used my go to recipe for this)
Instructions
Preheat oven to 350 degrees and prepare 9×13 baking pan with non-stick baking spray or butter and flour.
Whisk eggs until light and fluffy. Add sugar and beat until creamy in color.
Add pumpkin and combine.
Add remaining ingredients and beat until well-combined.
Pour into a prepared 13×9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean.
Allow to cool completely and spread cream cheese frosting over the top.
Sprinkle toffee bits over the top. (optional)
Keep refrigerated.
YUMMY!!!!
I stocked up on canned pumpkin last year and now need to use it up! I have made something with pumpkin in it at least once a week. My family is loving me!
We are heading to SIL's house tomorrow for their family Thanksgiving. We are driving 3 hours just to eat and then coming home! What we do to keep the peace!
Have a great weekend!
Oh man this sounds awesome!! Safe travels!
ReplyDeleteThat cake sounds so yummy. Toffee and pumpkin! Have fun at your early Thanksgiving dinner.
ReplyDeleteOh my goodness, that sounds heavenly!
ReplyDeleteYUMMY!! I am sooo glad you tried it and love it. I have made it twice and my husband will not share the leftovers with anyone! That toffee totally makes it. Did I mention that I get a sugar headache when I eat this?? SOOO happy you are enjoying it xoox
ReplyDelete