Toffee Pumpkin Snack Cake

This yummy pumpkin recipe has fall written all over it. Snag a slice of this pumpkin cake for a sweet snack, or serve it as a pretty fall dessert.

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  • Makes: 24 servings
  • Prep: 20 mins
  • Bake: 30 mins 350°F

Toffee Pumpkin Snack Cake

Directions

  1. Preheat oven to 350 degrees F. In a large bowl stir together the first nine ingredients (through salt). Add the eggs, pumpkin, and oil; stir until combined. Stir in 1/2 cup of the toffee pieces. Spread batter in an ungreased 13x9-inch baking pan. Sprinkle with the remaining 1/2 cup toffee pieces.
  2. Bake about 30 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. Spoon Cream Cheese Icing Drizzle over cake.

From the Test Kitchen

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.

Cream Cheese Icing Drizzle

Directions

  1. In a medium bowl beat cream cheese and butter with a mixer on medium until smooth. Beat in powdered sugar and enough milk to make drizzling consistency. Makes about 3/4 cup.
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Nutrition Facts (Toffee Pumpkin Snack Cake)

  • Per serving:
  • 265 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 41 mg chol. ,
  • 206 mg sodium ,
  • 31 g carb. ,
  • 2 g fiber ,
  • 22 g sugar ,
  • 3 g pro.
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