Pumpkin Toffee Crunch Cake

Pumpkin Toffee Crunch Cake with Cinnamon Cream Cheese Buttercream

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings (approx.)
Calories: 745kcal
Author: Kara Jane @ I Scream for Buttercream
This pumpkin toffee crunch cake is like a mouth full of fall. Not only is this cake super moist with tons of pumpkin flavor, but it's got bits of crunchy, buttery toffee throughout it, then it's covered in a delicious cinnamon cream cheese buttercream.
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For the cake:

  • 2 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (If you don't have pumpkin pie spice, you can substitute with: 1 teaspoon ground cinnamon,1/2 teaspoon ground ginger, 1/4 teaspoon cloves and 1/4 teaspoon ground nutmeg.)
  • 1 cup packed light brown sugar
  • 2/3 cup regular sugar
  • 3 large eggs
  • 1 cup oil (vegetable or canola oil)
  • 1 15 oz can solid pack pumpkin
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1 cup chopped toffee bits (I used Heath Bits O' Brickle)

For the buttercream:

  • 1 1/2 cups butter (unsalted, room temp.)
  • 1 8 oz. pkg. cream cheese
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla bean paste (or extract)
  • 7 cups confectioners sugar
  • 1/2 tbsp 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.)


For the cake:

  • 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. You can use an electric mixer on medium or just a wooden spoon to mix if you want. Just mix until well incorporated. You don't want to over mix the batter.
  • Stir in the chopped toffee bits.
  • Spread the batter into the pans.
  • Bake at 350 for 40-45 min
  • Cool cake layers in their pans, on a cooling rack, for about 15 minutes. Then turn out of the pans and directly onto the racks and cool completely before adding buttercream.

For the buttercream:

  • In a bowl, add the butter and mix well with an electric mixer.
  • Add the cream cheese and mix well on medium.
  • Add in the salt, cinnamon, vanilla and three cups of confectioners sugar.
  • Mix on medium.
  • Add in the last four cups of confectioners sugar and a 1/2 tablespoon of milk and mix well on medium.
  • Check the consistency. If it's too thick, add in another 1/2 tablespoon of cream or milk and mix well.

Putting the cake together:

  • Add a cake layer to your cake board or cake plate.
  • Cover that layer with buttercream.
  • Sprinkle toffee bits over the buttercream.
  • Set the next layer of cake over the previous layer and cover the entire cake with the buttercream.
  • Sprinkle the top with any remaining toffee bits.



Keep this cake chilled, since it's covered with cream cheese buttercream. You can set it out about 15-20 minutes prior to serving, so that it will soften a bit.


Calories: 745kcal | Carbohydrates: 123g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 429mg | Potassium: 121mg | Sugar: 99g | Vitamin A: 815IU | Calcium: 54mg | Iron: 1.8mg