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pumpkin cake with caramel sauce

★★★★★ 1
a 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
serves 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
  • 4
  • 1 can
    (15 oz) solid pack pumpkin
  • 1 c
    canola oil
  • 1 1/2 c
    brown sugar, packed
  • 3 Tbsp
    all purpose flour
  • 1 dash
  • 1 1/4 c
  • 2 Tbsp
  • 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:

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