Pumpkin Spice Latte Cake with Banana Toffee Filling

I love this time of year especially because I love everything pumpkin!! To be more clear, I love everything pumpkin spice. I am not a fan of pumpkin pie but pumpkin and pumpkin spice seems to make everything else better. Of course my favorite fall drink is a PSL. I decided that this Fall treat should be made into a dessert to make it even more indulging. I took it over the top by making a homemade toffee filling. Those friends and family members who had the opportunity to try my creation said its definitely one of my best! Of course it is, it’s made with pumpkin spice and love. Give this one a try and you’ll love it just as much as I do  












1 ¼ cup of granulated sugar

1 cup (2 sticks) of unsalted butter

3 tbsp of agave nectar

3 tbsp of water

¼ tsp of salt

1 tsp of vanilla extract











2 ripe bananas

1 tsp of ground cinnamon




Pumpkin Spice Latte cake


2 ¼ cup of all purpose flour

1 ½ tsp baking powder

1 tsp baking soda

½ tsp of salt

2 tsp of ground cinnamon

1/2 tsp of fresh nutmeg

¼ tsp of ginger

¼ tsp of all spice

1 cup granulated sugar

½ cup lightly packed brown sugar

½ cup vegetable oil

½ cup strongly brewed coffee, room temperature

1 cup of pumpkin puree

2 large eggs, room temperature

1 tsp of vanilla extract


Cream Cheese frosting

24 oz of cream cheese room temperature

3 tbsp of heavy cream

2 ½- 3 cups of confectioners sugar

1 tsp of vanilla extract














I suggest making the toffee one day ahead to allow it to set and give yourself time for the cake

In a large heavy bottomed saucepan, combine the sugar, butter, agave nectar, water and salt. Cook over medium heat, stirring until the butter is melted. Allow mixture to come to boil, and cook until mixture comes to soft crack stage (approx 285 degrees) or dark amber color. Take off heat and add vanilla extract. While toffee is cooking, line cookie sheet with with parchment paper. When toffee reaches proper temperature pour in onto cookie sheet. Allow toffee to cool to room temperature. Place toffee in the refrigerator to set.


In a large saucepan combine half of the toffee, broken into pieces and sliced bananas. Cook on medium heat until toffee is completely melted. Stir in cinnamon. Cook on low-medium heat until bananas soften. Remove from heat and allow to cool completely and set.


In a medium sized bowl, sift or whisk together all purpose, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and all-spice. Set aside. In another large bowl combine granulated sugar, brown sugar, oil and coffee. Mix until completely combined. Stir in pumpkin puree until smooth. Whisk in eggs one at a time and vanilla extract, combine until smooth. Add dry ingredients to wet mixture, in thirds. Stir until combined, be careful not to over mix.


Grease and flour two eight inch cake pans. Preheat oven to 350. Divide batter into cake pans and bake for approximately 22-25 minutes until cake is done. Allow to cool completely.


While cake is baking using a stand or hand mixture whip together cream cheese and heavy cream. Slowly add confectioners sugar. Add vanilla extract.


Cut cake layers on half evenly. Place half to the banana toffee filling between one cake layer and place other cake layer on top. Frost the cake layer with cream cheese frosting. Cut second cake layer in half and place the remaining frosting in between the cake layers. Place the second layer on top of the cake. Frost the rest of cake with the remaining frosting. Take the left over toffee, break it up in pieces and place on the top of the cake.


Devour and Enjoy!!



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