Pumpkin cake with caramel sauce
Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavour, while a generous pour of caramel sauce between the layers adds richness.
SERVES
8
TO
10
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 can (15 oz) solid-pack pumpkin
- 1 cup canola oil
Caramel Sauce
- 1-1/2 cups packed brown sugar
- 3 tbsp all-purpose flour
- Dash salt
- 1-1/4 cups water
- 2 tbsp butter
- 1/2 tsp vanilla extract
Directions
For the cake
- Preheat oven to 350°F
- 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 one minute.
- Pour into a greased 13x9-in. baking pan.
- Bake in the oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the 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 three minutes, stirring constantly.
- Remove from the heat; stir in vanilla. Set aside.
To Serve
- Cut cake into squares and serve with warm sauce. Enjoy!
