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.
Servings 12
Calories 320kcal
Cost $8-$10
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
Instructions
- 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.
- 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.
- 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.
- Pour the batter into the prepared baking dish. Use a spatula to smooth the top evenly. The batter will be thick but spreadable.
- 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.
- 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.
Notes
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.
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.