Ingredients

The following ingredients have 4 Servings
  • 1 box (3.4 oz) Jell-O™ vanilla instant pudding & pie filling mix
  • 1 1/2 cups milk
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 bag (8 oz) Hershey’s™ Heathtoffee bits (about 1 1/3 cups)
  • 1/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

Instruction

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin, cinnamon and ginger until well mixed. Spread batter evenly in bottom of pan (mixture will be thick). Reserve 1/3 cup of the toffee bits, and sprinkle remaining toffee bits on top.
  • Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour 30 minutes.
  • Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with reserved 1/3 cup toffee bits.