Commercial RecipePumpkin Toffee Cobbler

Name: Commercial Pumpkin Toffee Cobbler
Yield: 48 to 60 servings
Ingredients: 8 lbs. 2 oz. canned pure pumpkin; 2 lbs. (18 large) eggs; 52 fl. oz. evaporated milk; 1 lb. 12 oz. brown sugar; 5 lbs. spice cake mix; 2 lbs. 4 oz. salted butter, melted; 3 lbs. 6 oz. (9 cups) HEATH Toffee Bits, medium grind (Item# 60550); -- Whipped cream topping (optional); -- Additional HEATH Toffee Bits, medium grind (Item# 60550), optional

Details

Time: 0 minutes
Yields: 48 to 60 servings

Nothing says fall like the warm, inviting flavors of pumpkin and butterscotch. Canned pumpkin, spice cake mix and HEATH Toffee Bits come together for a cobbler that will be the hit of any holiday event.

Ingredients & Directions

Ingredients

8 lbs. 2 oz.

canned pure pumpkin
2 lbs. (18 large)

eggs
52 fl. oz.

evaporated milk
1 lb. 12 oz.

brown sugar
5 lbs.

spice cake mix
2 lbs. 4 oz.

salted butter, melted
3 lbs. 6 oz. (9 cups)

HEATH Toffee Bits, medium grind (Item# 60550)
--

Whipped cream topping (optional)
--

Additional HEATH Toffee Bits, medium grind (Item# 60550), optional

READY TO MAKE THIS?

Directions

Heat oven to 350°F (standard oven: 300°F).

Mix pumpkin, eggs, milk and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until well blended. Pour into one (26x18x2-1/2-inch) ungreased full sheet cake pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle melted butter evenly over dry cake mix. Sprinkle HEATH Toffee Bits on top.

Bake 45 to 90 minutes* (do not over bake). Cool completely on wire rack. Garnish with whipped cream topping and additional HEATH Toffee Bits, if desired.