Sticky Toffee Pumpkin CakeSticky Toffee Pumpkin Cake

Sticky Toffee Pumpkin Cake

5 from 1 reviews
Sticky Toffee Pumpkin Cake
Prep time
Cook time
Total time
Moist pumpkin cake and sticky toffee pudding are two of my favorite things — and they merge in this delicious dessert recipe! Sticky Toffee Pumpkin Cake is a moist pumpkin cake covered in buttery toffee. Serve it with whipped cream or ice cream — or all by itself!
Serves: 9-12
Cake Ingredients:
  • 3/4 cup butter
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup pureed pumpkin
  • 2 1/8 cups all-purpose flour (1/8 cup is 2 tablespoons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Toffee Sauce Ingredients:
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  1. Preheat the oven to 350 degrees F and grease an 8-inch square baking pan (I also place a greased sheet of parchment in the bottom for extra assurance.)
  2. Brown the butter and bloom the spices: Heat the butter in a saucepan over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices (cinnamon, nutmeg, ginger, allspice) and continue to cook, stirring constantly, 15 seconds. Pour the butter into a large bowl and allow it to cool.
  3. Once the butter has cooled, whisk in the vegetable oil, sugars, vanilla extract, eggs, and the pumpkin. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisk these into your wet ingredients to combine. Pour the batter into the prepared baking pan and smooth out the top. Bake for 28-32 minutes or until a toothpick inserted into the middle of the cake comes out with just a few moist crumbs. Allow the cake to cool completely.
  4. In a small saucepan, combine the butter, heavy cream and brown sugar. Bring this to a boil, whisking constantly. Boil gently for about 8 minutes over medium low heat, or until the mixture is thickened. Top the cake with about 1/3 cup of the toffee sauce and spread this around evenly on top. Place the cake under the broiler until the topping is bubbly, about 1 minute (keep a close watch! I rotated mine carefully every few seconds for even bubbling). Serve slices with extra toffee sauce and whipped cream or ice cream.


10 Comments on Sticky Toffee Pumpkin Cake

  1. rose barnett
    October 3, 2017 at 5:10 am (1 year ago)


    • Julie Ruble
      October 3, 2017 at 11:20 am (1 year ago)

      I miss you <3

  2. Kate
    October 3, 2017 at 7:32 am (1 year ago)

    I am South African – but for the last 20 years have lived in Scotland. I went home (to SA) two weeks ago – we go back fairly often – we have lots of family and friends still in Africa.. I feel what you describe very strongly. I am two people – different in each country. Not sure if it is a good thing – but it is a reality. I find it comforting that you are experiencing the same thing. I hope that you will find your best self in your new home. Thank you for all your words of wisdom – really love your posts. Kate

    • Julie Ruble
      October 3, 2017 at 11:20 am (1 year ago)

      It’s comforting to me, too! I’m so glad you shared so I don’t feel quite so alone. Thank you <3

  3. Vickie H.
    October 3, 2017 at 9:54 am (1 year ago)

    So sorry you are struggling still…..this, too shall pass….Thanks for sharing this recipe….I will be making it soon in a trial run before the holidays take us over. And I LOVE LOVE LOVE the plate you are serving this on in your picture.

    • Julie Ruble
      October 3, 2017 at 11:21 am (1 year ago)

      Thanks Vickie <3 The plate is Pioneer Woman's line from Walmart -- I love them all!

  4. Mary Huot
    October 30, 2017 at 10:38 pm (1 year ago)

    This is delicious!

    • Julie Ruble
      October 30, 2017 at 10:42 pm (1 year ago)

      Thanks Mary! So glad you enjoyed it!

  5. Rachel
    November 18, 2017 at 4:11 pm (1 year ago)

    You did it again! I just made this and devoured my second piece. So so so good!

    Keep up the great work!


Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *