Pumpkin cake with caramel sauce

By Bianca Osbourne
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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. 



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


For the cake

  1. Preheat oven to 350°F
  2. In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. 
  3. In another bowl, beat the eggs, pumpkin and oil until smooth. Add to the dry ingredients. Mix until well blended, about one minute.
  4. Pour into a greased 13x9-in. baking pan. 
  5. 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

  1. Combine the brown sugar, flour and salt in a small saucepan. 
  2. Stir in water and butter; bring to a boil over medium heat. Boil for three minutes, stirring constantly. 
  3. Remove from the heat; stir in vanilla. Set aside. 

To Serve

  1. Cut cake into squares and serve with warm sauce. Enjoy!

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