Moist Pumpkin Toffee Cake

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CAKE INGREDIENTS:

– 2 ¾ cups all purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 2 teaspoon pumpkin pie spice – 1 cup packed light brown sugar – ⅔ cup regular sugar – 3 large eggs – 1 cup vegetable oil – 1 (15 oz) can solid pack pumpkin – 2 teaspoon vanilla extract – 1 cup chopped toffee bits (I used Heath Bits O’ Brickle)

FROSTING INGREDIENTS:

– 1 ½ cups unsalted butter (room temperature) – 1 (8 oz.) pkg. cream cheese (room temperature) – ¼ teaspoon salt – ½ teaspoon cinnamon – 1 teaspoon vanilla extract – 7 cups confectioners sugar – ½ tablespoon milk or cream (can use more if needed to reach the correct consistency) – 1 cup chopped toffee bits for sprinkling (just use the rest that’s leftover in the bag.)

– Preheat the oven to 350 degrees. – Grease and flour two, 8 inch round pans. -Mix the flour, baking powder, baking soda, salt and spices in a large bowl. Whisk well and set aside.

– In another bowl, mix together the brown sugar, regular sugar, eggs, oil, pumpkin and vanilla extract. Whisk well.

– Pour the liquid mixture into the dry mixture and mix on medium until combined. Only mix until all the ingredients are well incorporated. 

– Stir in the chopped toffee bits.

– Spread the batter into the pans. – Bake at 350 for 40-45 min

Cool the cake layers and mix up the frosting ingredients.

Add frosting to the cooled cake layers. Feel free to add additional toffee to the top of the cake.

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