Pumpkin Caramel Toffee Cake

When I started out with this flavor combo I was going to make a cookie, then I switched it to a bar, and as I was playing around with the ingredients it became a cake.  My indecisiveness paid off and this “toffee cake” is pure delight.

You will need:
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
¾ cup granulated sugar
¾ cup dark brown sugar
1 cup (2 sticks) butter
2 large eggs
1 cup pure pumpkin (not pumpkin pie filling)
1 ½ cups toffee bits

For the glaze:
1 cup confectioners’ sugar
2 tbsp milk
2 tbsp caramel sauce (store bought)

To make:

Preheat oven to 375 degrees F

Grease bottom of 9X13 pan.  In a medium mixing bowl, mix flour, baking soda, cream of tartar, salt, cinnamon and nutmeg together.  In a large mixing bowl, mix sugars together.  Add in butter and blend.  Add in pumpkin, vanilla and eggs.  Gradually add in dry flour mix.  When batter is blended, add in toffee bits.  Spread batter into bottom of greased 9X13 pan.  Bake for 30-35 minutes or until a toothpick comes out of the center clean.  Let cake cool completely and add caramel glaze.  For the glaze, mix together 1 cup confectioners’ sugar, 2 tablespoons of milk and 2 tablespoons of store bought caramel sauce.  Swirl on top of cake using a piping bag or zip bag cut at the corner end.  Enjoy!