Pumpkin Heath Toffee Gooey Butter Cake

A truly addictive pumpkin dessert with a moist and chewy crust, a rich and gooey cream cheese filling, and chopped Heath Toffee bits! 

Correct me if I’m wrong, but it seems like the Fall season starts earlier and earlier each year. That is, in stores and every kind of eating establishment.

For instance, Starbucks began selling their much-anticipated Pumpkin Spice Lattes once September came around. Not to mention, Costco already had Halloween costumes for sale in the beginning of August! It’s similar to Christmastime (or Hanukkah or Kwanza!) when November 1st hits and every single department store, restaurant, and shopping center is decked out in Christmas décor!

Poor Thanksgiving…always the forgotten and often skipped over middle child.

Though the Fall season seems to start earlier every year, I’m definitely NOT complaining! All it means to me is more time to enjoy and savor pumpkin-flavored everything!!! For me, pumpkin shouldn’t just be reserved for Fall. No, no, no, no, no!

No!

It should be enjoyed all year round, which is why I just had to make this wonderfully creamy and rich Pumpkin Ice Cream with Toasted Pecans and a Caramel Swirl back in the beginning of June. Yes, June! Ain’t nuttin’ wrong wit dat!

Whether it’s pumpkin pie, pumpkin bread, pumpkin ice cream, pumpkin muffins, pumpkin hot chocolate, or pumpkin cookies, I love it ALL!!! As a matter of fact, I’ve been known to eat an entire Costco Pumpkin Pie (my own version of crack) all by myself! Not in one sitting, of course! In two sittings…

So, you could probably imagine how much my eyes lit up when I passed this gem of Pumpkin goodness in the Target clearance section…

Oh yeah, baby…

I think adding the word, “Perfectly,” to the title made it even more tantalizing. I mean, what’s more “perfect” than pumpkin?

Nothing.

So many possibilities soared through my head as to what kind of sweet pumpkiny masterpiece I could concoct with this “Perfectly Pumpkin” cake mix!

This is what I came up with…

Pumpkin Heath Toffee Gooey Butter Cake!

Just a heads up, there is butter in this 😉

Though not as much as the title might suggest–only one stick! That’s pretty much considered diet food in Paula Deen’s eyes.

Believe me, you have not lived until you’ve experienced the amazingousity of the oh-so ooey gooey butter cake!

This one in particular begins with a soft, yet slightly chewy and buttery crust, infused with that sweet, warm pumpkin flavor you all adore…

Followed by a rich and gooey filling that bakes up with an irresistible top layer of flaky, delicately crisp and sugary top crust!

And if your glands weren’t salivating already, a (generous) sprinkling of chopped up Heath bar bits–one of MY favorite candy bars because toffee is one of the most wonderful things on Earth!

If you weren’t already convinced that you MUST try making this satisfyingly sweet and gooey treat (NOW!), it’s SUPER EASY and QUICK to make! 

So, in the words of Nike, “Just DO it”!

Pumpkin Heath Toffee Gooey Butter Cake

A truly addictive pumpkin dessert with a moist and chewy crust, a rich and gooey cream cheese filling, and chopped Heath Toffee bits!

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 24 Pieces

Ingredients

  

• 1 box Pillsbury Perfectly Pumpkin Cake Mix
• 2 Tablespoons all-purpose flour
• ½ cup unsalted butter melted
• 3 eggs
• 8 ounces cream cheese softened to room temp.
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 4 cups powdered sugar
• ¾ cup chopped Heath Toffee candy bars

Instructions

 

• Preheat the oven to 300ºF and grease a 9x13 inch dish with nonstick cooking spray. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the cake mix, flour, butter and 1 egg until fully incorporated. Press mixture into the bottom of the greased dish.
• In the same mixer, combine the cream cheese, vanilla, cinnamon and remaining 2 eggs, and mix on high for about 1-2 minutes. Gradually add the powdered sugar, 1/2 cup at a time, and mix until smooth and creamy.
• Pour cream cheese mixture over cake mix crust and smooth into an even layer. Sprinkle chopped Heath Toffee evenly over the cake.
• Bake for 45-50 minutes. It will looked puffed up when you take it out of the oven, but will slowly sink as it cools. Once it's cooled completely, cut into squares and serve.