If you have a yellow cake mix and a can of pumpkin you can make this Pumpkin toffee crunch cake is a great combination of a pumpkin pie and a cake. It’s perfect to feed a crowd on Thanksgiving!

I have to admit – I haven’t made a lot of things with pumpkin. I do love my pumpkin muffins with butterscotch chips and pumpkin bread and I once went on a cruise that served pumpkin soup that was amazing!

But you will never see me drinking a pumpkin spice latte with whipped cream. I’m also not a huge fan of the texture of a pumpkin pie. It’s just weird.

I love a good pumpkin dessert – especially if it’s covered in a cream cheese frosting.

I wanted to search for a recipe that was sorta like a traditional pumpkin pie that could be served at Thanksgiving but wasn’t a pumpkin pie – it was a pumpkin pie cake.

I love the combination of pumpkin and butterscotch and I thought that pumpkin and toffee would be another great flavor combination.

When I make desserts, I love to start with cake mixes. It just makes it easier to mix the dry cake mix with other ingredients to elevate the desserts.

You should check out my other cake mix recipes like White Cake With Strawberries and White Chocolate Whipped Mousse or my Ultimate Chocolate Bundt Cake!

This pumpkin crunch cake is an easy pumpkin cake recipe that is made with toffee bits. You mix the pumpkin mixture with a few other ingredients in a stand mixer and you have a delicious dessert.

This cake had a really great flavor with just a little bit of pumpkin pie texture on the bottom layer. I shared it with my neighbors that were big pumpkin pie fans and they said it was delicious.

It’s important that you use canned pumpkin and not pumpkin pie filling – the pie filling already has spices in it and could be a little too much flavor.

I also like that you can make it in a 9×13 pan to serve more people. It would be great for a potluck or a Friendsgiving meal! It’s also super easy to throw together!

Scroll to the bottom for the printable recipe. 

This recipe does not make a cake batter, it’s a dump cake. So make sure you read the instructions and don’t throw all the ingredients into the mixing bowl…although I want to try that because I think it would make it not have a pumpkin pie texture at all!)

This cake is a pumpkin dump cake recipe so you couldn’t make pumpkin cupcakes with this recipe. With just simple ingredients you have the perfect dessert!

Tip – this recipe calls for pumpkin pie spice. If you don’t have it you can mix together a few teaspoons of cinnamon, nutmeg, all-spice, cloves, nutmeg, and ginger to make your own spice.

Don’t make the boxed cake mix according to the package instructions.

This would be delicious with a scoop of vanilla ice cream!

Pumpkin Toffee Crunch Cake

Ingredients:

• 1 12 ounce can evaporated milk
• 1 15 ounce can of pumpkin puree
• 4 eggs
• 1 ½ cups sugar
• 2 teaspoons Pumpkin Pie Spice
• ½ teaspoon salt
• 1 box yellow cake mix
• 1 bag of toffee pieces (about 1 ½ cups)
• 1 cup butter, melted and cooled to room temperature

Instructions:

1. Preheat oven to 350 degrees f. Spray a 9X13 baking pan with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices on medium speed using a hand mixer or stand mixer until well combined. Pour into the prepared baking dish.
3. Sprinkle the top with a box of yellow cake mix.
4. Sprinkle with the toffee pieces.
5. Pour the melted butter evenly over the top of the cake.
6. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
7. Serve warm or cold. Store in the refrigerator

For best results do not overbake!

The next time you want to make the perfect fall dessert with canned pumpkin – try out this recipe with a nice cup of coffee!

More pumpkin recipes – most of them are dessert recipes

• Pumpkin Cookie Recipe With A Maple Drizzle
• Pumpkin Cranberry Cake With Cream Cheese Frosting
• Easy Pumpkin Coffee Cake With Streusel Topping
• Pumpkin Snickerdoodles With A Cheesecake Filling – it’s like an inside-out pumpkin cheesecake!

Are you ready for fall and things pumpkin!

Pumpkin Yellow Cake Mix Recipe - Pumpkin Toffee Crunch Cake

Print

Prep Time 8 minutes

Cook Time 50 minutes

Total Time 58 minutes

Ingredients

• 1 12 ounces can evaporated milk
• 1 15 ounces can pumpkin puree
• 4 eggs
• 1 ½ cups sugar
• 2 teaspoons Pumpkin Pie Spice
• ½ teaspoon salt
• 1 box yellow cake mix
• 1 bag of toffee pieces (about 1 ½ cup)
• 1 cup butter, melted and cooled to room temperature

Instructions

1. Preheat oven to 350 degrees f. Spray a 9X13 baking pan with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices on medium speed using a hand mixer or stand mixer until well combined. Pour into the prepared baking dish.
3. Sprinkle the top with a box of yellow cake mix.
4. Sprinkle with the toffee pieces.
5. Pour the melted butter evenly over the top of the cake.
6. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
7. Serve warm or cold. Store in the refrigerator
8. For best results do not overbake!

Did you make this recipe?

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