This dessert tastes like fall in a cake pan.
Pumpkin spice is ubiquitous in fall, and we see why.
This recipe for Pumpkin Spice-Heath Cake carries with it the spirit of the season.
Credit:Alison Miksch
It is filled with warm, indulgent flavors perfect for a sweet tooth when the weather grows chillier.
If you think you’ve tasted all the iterations of pumpkin spice, think again.
Pairing pumpkin spice with toffee bits and a spice cake mix couldn’t be easier or more delicious.
Don’t forget a sprinkling of Heath bars for the garnish.
But we love talking about it anyway.
)can pumpkin
1(16.5-oz.
)box spice cake mix (such as Duncan Hines)
1(8-oz.
)bag toffee bits (such as Heath Bits ‘O Brickle)
Frosting
1(8-oz.
)package cream cheese, softened
1/4cupunsalted butter, softened
2cupspowdered sugar, sifted
Garnish
3(1.4-oz.)
Heath English toffee bars, chopped
Directions
Prepare the Cake Layers: Preheat oven to 350F.
Add cake mix; beat on medium speed for 2 minutes.
Stir in toffee bits.
Spread batter in a greased (with shortening) and floured 13- x 9-inch baking pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 33 minutes.
Cool completely in pan on a wire rack, about 1 hour.
Prepare the frosting: Beat cream cheese and butter on medium speed with an electric mixer until smooth.
Beat in pumpkin pie spice and vanilla.
Gradually add powdered sugar, beating on low speed until smooth and creamy.
Spread frosting over cooled cake.
Garnish with chopped toffee bars.
