Pumpkin Toffee Crunch Cake

There’s just something magical about the flavors of fall. This Pumpkin Toffee Crunch Cake brings all that cozy goodness straight to your table, combining soft spiced pumpkin cake with a buttery toffee crunch topping. It’s rich but not too sweet, festive but easy enough for a weeknight treat.

This cake is the perfect combination of soft and crunchy, warm and sweet, familiar and fun.

With every bite, you get the moist pumpkin cake you love, a ribbon of toffee in the middle, and a golden buttery topping that’s impossible to resist.

It’s one of those bakes that looks fancy but couldn’t be easier, and it fills your kitchen with the coziest autumn aroma while it bakes.

So grab your whisk and a cozy sweater, and let’s make some magic.

I first made this cake on a whim during a weekend baking spree.

I had some canned pumpkin in the pantry, a bag of toffee bits from a forgotten recipe, and a craving for something sweet but not fussy.

Then, I tossed a few things together, crossed my fingers, and hoped for the best.

What came out of the oven was pure comfort.

Crunchy, tender, perfectly spiced, and absolutely addictive.

I shared it with a few friends, and they immediately demanded the recipe.

Now it’s a fall tradition in my house, and I think it might become one in yours too.

Why You’ll Love This

1. Layers of Texture in Every Bite
One of the best parts of this cake is the contrast between the soft, moist pumpkin crumb and the crunchy toffee topping. The brown sugar caramelizes as it bakes, forming little nuggets of buttery, sweet crunch that take this dessert over the top. It’s the kind of texture play that keeps people coming back for second slices.

2. Cozy Fall Flavors
Pumpkin puree, warm cinnamon, and a hint of nutmeg bring that signature autumn taste we all crave. The toffee bits add a rich caramel flavor that complements the pumpkin perfectly. It’s the kind of dessert that pairs beautifully with a cup of coffee or cider on a crisp day.

3. Super Easy to Make
No mixers required, no fancy decorating skills needed. This is a simple mix-and-bake cake that looks and tastes impressive without the stress. It’s a great bake for beginner cooks or anyone who wants big flavor with minimal fuss.

4. Great for Sharing (or Not!)
Whether you’re hosting a fall dinner, going to a potluck, or just want a cozy treat to keep on the counter, this cake fits the bill. It travels well, reheats beautifully, and is kid-approved. It also freezes well, so you can save a few slices for later.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type: American, Fall Dessert
Servings: 12
Estimated Cost: $8–10

Equipment Needed:

• Mixing bowls (2 large, 1 small)
• Whisk
• Rubber spatula
• 9×13-inch baking pan
• Measuring cups and spoons
• Cooling rack

Ingredients

For the Cake:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

For the Toffee Crunch Topping:

• ¾ cup toffee bits (like Heath)
• ½ cup chopped pecans (optional but delicious)
• ½ cup brown sugar
• ¼ cup melted butter
• Pinch of sea salt

Ingredient Notes:

• Swap pecans with walnuts or omit for a nut-free version.
• Use gluten-free flour blend for a GF-friendly cake.
• Store pumpkin puree in the fridge and use within 5–7 days if not using a full can.

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup. This gives the cake a head start and ensures nothing sticks.

Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract. The mixture should look smooth and creamy with a lovely orange hue.

Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet, stirring just until combined. Be careful not to overmix so the cake stays tender.

Step 4: Pour and Smooth
Pour the batter into the prepared baking dish. Use a spatula to smooth the top evenly. The batter will be thick but spreadable.

Step 5: Make the Crunch Topping
In a small bowl, mix the toffee bits, chopped pecans (if using), brown sugar, melted butter, and a pinch of salt. Stir until everything is coated and crumbly.

Step 6: Top and Bake
Sprinkle the toffee crunch mixture evenly over the batter. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let the cake cool on a wire rack for at least 15 minutes before slicing.

Nutrition Facts (Per Serving)

• Calories: ~320
• Protein: 3g
• Carbohydrates: 40g
• Fiber: 1g
• Fat: 16g
• Sodium: 180mg
• Vitamin A: 60% DV
• Calcium: 4% DV
• Iron: 6% DV

Tips for Success

Use Room Temperature Eggs
Cold eggs can cause the batter to separate slightly. Let them sit at room temp for about 10–15 minutes before mixing.

Don’t Skip the Salt
Even a tiny pinch of sea salt in the topping enhances the caramel flavor and balances the sweetness.

Let it Cool Before Cutting
As tempting as it is to dig in right away, give the cake some cooling time. The topping firms up and gets that signature crunch after resting.

Toast Your Nuts First
If you’re using pecans, give them a quick toast in the oven for extra depth and nuttiness. It’s a small step that adds big flavor.

Common Questions

Can I make this ahead of time?
Yes! This cake keeps well covered at room temperature for up to 2 days, or refrigerated for 4–5 days. The topping stays crunchy if loosely covered.

What can I use instead of toffee bits?
You can chop up a Heath bar, use butterscotch chips, or even chocolate chips for a fun twist. Just keep the texture in mind.

Is this freezer-friendly?
Absolutely. Slice and wrap pieces individually, then freeze for up to 2 months. Thaw at room temp or reheat in a low oven.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum or add ½ tsp yourself for structure.

Variations and Substitutions

• Chocolate Chip Version: Add a handful of chocolate chips to the batter for a rich twist.
• Apple Pumpkin Crunch Cake: Fold in ½ cup finely chopped apples for a little fruity bite.
• Low Sugar: Reduce the sugar slightly or swap with coconut sugar if preferred.
• Nut-Free: Leave out the pecans and replace with extra toffee or a sprinkle of oats.

Serving and Pairing Suggestions

This cake pairs perfectly with a warm mug of spiced chai or a scoop of vanilla ice cream. For a brunch table, serve it alongside fresh fruit, whipped cream, and scrambled eggs. It also makes a sweet ending to a cozy chili night or roast chicken dinner.

Storage and Reheating Tips

Store the cake covered at room temp for 2 days, or in the fridge for up to 5. To reheat, pop a slice in the microwave for 10–15 seconds, or warm it in a 300°F oven for 5 minutes to revive the crunchy topping. It freezes beautifully for make-ahead treats.

This Pumpkin Toffee Crunch Cake is one of those recipes that feels like a warm hug from the oven.

It’s simple, delicious, and sure to be a hit with everyone who tries it.

Whether you’re baking it for a fall gathering or just treating yourself on a cozy night in, it’s bound to become one of your favorites.

Thank you so much for baking with me today.

I hope this cake brings a little extra comfort and joy to your kitchen this season.

Happy baking, and don’t forget to share a slice (or two)!