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Pumpkin Toffee Tea Cakes | Can't Stay Out of the Kitchen | these spectacular #TeaCakes will wow all your family & friends. They're flavored with #pumpkin & spices & include #HeathEnglishToffeeBits. Then they're iced with #CinnamonToastCrunch icing! Amazing #holiday or #Christmas #dessert #cake #HolidayDessert #PumpkinDessert #PumpkinToffeeTeaCakes

Pumpkin Toffee Tea Cakes

Teresa Ambra
Pumpkin Toffee Tea Cakes are sensational! These lovely Tea Cakes are made with pumpkin and spices but have Heath English Toffee Bits included in the batter. The icing is the Cinnamon Toast Crunch Icing with CinnaDust bits. The combination of flavors is amazing and will rock your world! Terrific dessert for fall, holiday or Christmas baking.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 54
Calories 133 kcal

Equipment

  • 2 or 3 20-tin miniature Bundt pans you can use a single pan, but you will have to wash and reuse for each batch.
  • 1 large mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks to cool and ice tea cakes
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • 1 medium mixing bowl

Ingredients
  

TEA CAKES:

  • 2 cups cake flour
  • 3.9 oz. box white chocolate pudding mix
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 2 large eggs
  • 15 oz. can pumpkin
  • 1/2 cup unsalted butter melted
  • 1 tbsp. half-and-half or whole milk
  • 1 tsp. vanilla extract
  • 10 oz. pkg. Heath English Toffee Bits

ICING:

  • 16 oz. can Betty Crocker Cinnamon Toast Crunch icing

Instructions
 

TEA CAKES:

  • Preheat oven to 350°.
  • Combine flour, pudding mix, sugars, baking soda, baking powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl until well mixed.
  • Set aside.
  • Melt butter in medium mixing bowl.
  • Add pumpkin, milk or cream, eggs and vanilla and whisk until well combined.
  • Add pumpkin mixture to flour mixture along with Heath English Toffee Bits.
  • Stir well to combine.
  • Grease and flour two or three 20-tin miniature Bundt pans.
  • Spoon pumpkin mixture into tins until two-thirds full.
  • Bake at 350° for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
  • Cool in pans completely before transferring cakes to wire racks.
  • Ice with icing.

ICING:

  • Remove lid and foil liner from canned frosting.
  • Microwave about 15-20 seconds until the icing softens.
  • Drizzle icing over top of individual Tea Cakes.

Notes

NOTE: Rotate Bundt pans on oven shelf racks half-way through baking time if baking more than one rack of miniature Bundt pans at a time.
 
NOTE: You can also transfer the softened icing to a zip lock bag, without the "stand and fill" bottom. Snip off a corner and pipe icing over top of individual Tea Cakes.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 133kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 126mgPotassium: 39mgFiber: 1gSugar: 16gVitamin A: 1350IUVitamin C: 0.4mgCalcium: 16mgIron: 0.3mg
Keyword cake, dessert, Heath English Toffee Bits, pumpkin, Pumpkin Toffee Tea Cakes, tea cakes, toffee
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