pumpkin cake with caramel sauce

(1 rating)
Recipe by
Amy Alusa
Chico, CA

This recipe came to me via Taste of Home. It was submitted by Roberta Peck, Forthill, Pennsylvania. She won a ribbon for it; because it is SO GOOD! It's good any time of the year, but it is a fave for Fall, Thanksgiving and Christmas! I make it for my family of course, but it also makes a beautiful gift. I've even made it in individual little bundt cakes, and taken it with a small container of the sauce to go with! A genuine hit everytime! The bake time below does not include cooling time.

(1 rating)
yield 12 -15
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For pumpkin cake with caramel sauce

  • CAKE:
  • 2 c
    all purpose flour
  • 2 c
    granulated sugar
  • 2 tsp
    ground cinnamon
  • 1 tsp
    baking soda
  • 1 tsp
    ground nutmeg
  • 1/2 tsp
    salt
  • 4
    eggs
  • 1 can
    (15 oz) solid pack pumpkin
  • 1 c
    canola oil
  • CARAMEL SAUCE:
  • 1 1/2 c
    brown sugar, packed
  • 3 Tbsp
    all purpose flour
  • 1 dash
    salt
  • 1 1/4 c
    water
  • 2 Tbsp
    butter
  • 1/2 tsp
    pure vanilla extract

How To Make pumpkin cake with caramel sauce

  • 1
    In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute.
  • 2
    Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Note: I frequently make it in a Bundt Pan and pour the sauce over the top (and/or) of the cake.
  • 3
    For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce. Yield: 12-16 servings.
  • 4
    Nutritional Facts 1 serving (1 each) equals 425 calories, 18 g fat (3 g saturated fat), 61 mg cholesterol, 215 mg sodium, 65 g carbohydrate, 2 g fiber, 4 g protein.
  • 5
    This recipe and photo come from Taste of Home: http://www.tasteofhome.com/Recipes/Pumpkin-Cake-with-Caramel-Sauce

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