Description
Pumpkin Toffee Crunch Cake with Cinnamon Cream Cheese Buttercream is the ultimate fall dessert that combines the rich flavors of pumpkin and cozy spices with a delightful toffee crunch. Each slice features moist pumpkin layers, topped with creamy cinnamon-infused buttercream, making it perfect for holiday gatherings or cozy family get-togethers. This cake not only tastes amazing but also looks stunning, ensuring it will steal the spotlight at any occasion!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup toffee bits
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together pumpkin puree, granulated sugar, brown sugar, eggs, and melted butter until smooth.
- Fold dry ingredients into wet ingredients until just combined; stir in toffee bits.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool completely.
- For frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth. Frost cooled cakes and top with extra toffee bits.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (92g)
- Calories: 330
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg