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!
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.