• 2 Ratings

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.

Source: Better Homes and Gardens
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Toffee Pumpkin Snack Cake

Ingredients

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Directions

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  • Preheat oven to 350°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.

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  • 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.

To Store:

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

Nutrition Facts (Toffee Pumpkin Snack Cake)

265 calories; 15 g total fat; 4 g saturated fat; 6 g polyunsaturated fat; 2 g monounsaturated fat; 41 mg cholesterol; 206 mg sodium. 67 mg potassium; 31 g carbohydrates; 2 g fiber; 22 g sugar; 3 g protein; 0 g trans fatty acid; 2846 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 43 mg calcium; 1 mg iron;

Cream Cheese Icing Drizzle

Ingredients

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Directions

Instructions Checklist
  • 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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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0