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Commercial RecipePumpkin Toffee Cobbler

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

1

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

2

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.

3

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.

Tip

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