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.

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Pumpkin Pecan Bundt Cake

 

I know that what I am about to reveal is going to stir controversy, but I am who I am, and I make no apologies when I say that the worst part of Thanksgiving dinner, for me, is dessert. I am not a particular fan of pies, but I find pumpkin and pecan (the former in particular) to be totally uninspired. As a consequence, I am always looking for something different, yet seasonably appropriate to serve for dessert.  I found this recipe on the Eagle Brand website, was intrigued, and decided to give it a try. It’s quite good! In fact, I think this would be equally good at a brunch as it would at dinner. If you’re looking for something different yet appropriate, the answer just may be right here.

Pumpkin Pecan Bundt Cake

1 c. vegetable oil

3 large eggs

½ c. sugar

1 14-oz. can of Eagle Brand® Sweetened Condensed Milk

2 t. vanilla extract

1 15-oz. can pumpkin purée

2½ c. all-purpose flour

2 t. pumpkin pie spice

1 t. cinnamon

1/8 t. cloves

1 t. baking soda

2 t. baking powder

½ t. salt

½ c. buttermilk

 Glaze:

1 stick butter

1 c. sugar

¼ c. rum

½ c. chopped pecans

 Preheat oven to 350°F. Spray a decorative 12-cup Bundt pan with Baker’s Joy.

In the work bowl of a stand mixer beat oil, eggs, and sugar together until well blended. Add milk, extract, and pumpkin purée, and beat until combined.

In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Add it to the liquid mixture, in increments, with mixer running. When the wet and dry ingredients are combined, slowly add buttermilk, beating until just combined.

Pour into prepared pan and bake for 60 to 70 minutes until cake tests done. Remove from oven and cool on a wire rack for 10 minutes. Remove from pan, and continue cooling for another 10 minutes. Transfer cake to serving plate.

In a small saucepan over medium heat, melt butter and sugar together. When better has fully melted, stir in rum, and cook for five minutes. Remove from heat, add pecans, and spoon over top of cake.

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