Pumpkin Toffee Dream Cake

 

Last month I reviewed Easy Everyday by Jessica Merchant (you can read my review here). Ever since then I’ve been thinking about trying her famous Pumpkin Toffee Dream Cake. Who cares if it’s almost summer? Pumpkin spice knows no season, and this cake proves it! Merchant notes this is her most celebrated recipe, lightly spiced for broad appeal, but I’m a spice enthusiast, so I amped it up with a heaping tablespoon of pumpkin pie spice. The result? Pure magic.

What I loved about this recipe is how simple it is. Baking in a 9x13-inch pan was a refreshing change from my usual multi-layer cakes—less fuss, just as delicious. The cake is fluffy, tender, and perfectly balanced with a decadent toffee-topped cream cheese frosting. Don’t wait for fall to bake this gem—it’s a year-round winner. Trust me, you’ll want a slice (or three)!

Pumpkin Toffee Dream Cake

2 c. flour
2 t. baking soda
1½ t. ground cinnamon
½ t. kosher salt
¼ t. freshly grated nutmeg
1 15-oz. can pumpkin puree
1¾ c. packed brown sugar
½ c. plain Greek yogurt
½ c. vegetable oil
4 large eggs
2 t. vanilla extract
Optional: ½–1 t. extra pumpkin pie spice for bolder flavor

Toffee Cream Cheese Frosting:
8 oz. cream cheese, room temperature
½ c. (1 stick) unsalted butter, room temperature
2½ c. confectioners’ sugar
2 t. vanilla extract
⅓ c. shaved milk chocolate curls, for topping
⅓ c. toffee bits, for topping


Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick baking spray.

In a large bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and optional extra spice.

In another bowl, whisk pumpkin puree, brown sugar, yogurt, and oil until smooth. Add eggs one at a time, then vanilla. Combine wet and dry ingredients, mixing until no large lumps remain.

Pour batter into the prepared dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Frosting: Beat cream cheese and butter until creamy. Add confectioners’ sugar and beat until smooth, about 2–3 minutes. Mix in vanilla. Spread over cooled cake. Top with chocolate curls and toffee bits. Refrigerate cake or leftovers; it keeps for up to a week.

As an Amazon Associate I earn from qualifying purchases.