Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 17, 2019 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 30 mins Total Time: 20 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 ½ cup sugar ¾ cup all-purpose flour ⅔ cup buckwheat flour or whole wheat flour ½ cup spelt flour or whole wheat flour ¼ cup flax seeds, hemp seeds, and/or chia seeds 2 teaspoon baking powder 2 teaspoon pumpkin pie spice 1 teaspoon baking soda ½ teaspoon salt 4 eggs, lightly beaten 1 15 ounce can pumpkin 1 cup vegetable oil 1 cup toffee pieces 1 recipe Cream Cheese Icing Drizzle Cream Cheese Icing Drizzle 2 ounce cream cheese, softened 1 tablespoon butter, softened ¾ cup powdered sugar 2 tablespoon milk Directions 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. 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. Cream Cheese Icing Drizzle 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. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days. Print Nutrition Facts (per serving) 265 Calories 15g Fat 31g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 265 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 41mg 14% Sodium 206mg 9% Total Carbohydrate 31g 11% Total Sugars 22g Protein 3g Vitamin C 0.8mg 4% Calcium 43mg 3% Iron 1mg 6% Potassium 67mg 1% Folate, total 13.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.