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Commercial RecipePumpkin Toffee Cobbler


0 minutes
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


  • 8 lbs. 2 oz.
    canned pure pumpkin
  • 2 lbs. (18 large)
  • 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



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.


Step 3: If using convection oven, rotate pan one-half turn (180°) after 25 minutes of baking.