Pumpkin Cake with Caramel Cider Sauce
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Today’s recipe is a true celebration of fall—it doesn’t just feature pumpkin, but also two other seasonal favorites: caramel and apple cider. Together, these flavors create a dessert that feels like autumn wrapped up in every bite. At its heart, this is a simple pumpkin cake, but when you drizzle it with a silky caramel cider sauce, it transforms into something truly special. And the best part? It’s surprisingly easy to make!
The beauty of this cake is its versatility. You can enjoy it plain for a quick snack, dress it up with a dollop of whipped cream, or serve it warm with a scoop of vanilla ice cream for an indulgent dessert. A layer of cream cheese frosting would also pair beautifully with the spiced pumpkin base. But if you ask me, the real star is the homemade caramel cider sauce—it soaks into the cake and adds a rich, buttery sweetness with just the right hint of apple tang.
Pumpkin has always been a natural match for caramel and apple, and this recipe brings all three together in perfect harmony. The result is a cozy, comforting treat that’s ideal for fall gatherings, holiday tables, or simply a quiet evening at home. And if you really want to go all out, serve it warm with both whipped cream and ice cream, then drizzle on that luscious caramel cider sauce. Trust me—you’ll be in pumpkin dessert heaven.
Ingredients for Pumpkin Cake with Caramel Cider Sauce
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- CINNAMON
- CANOLA OIL
- PUMPKIN
- EGGS
- BROWN SUGAR
- CORNSTARCH
- APPLE CIDER
- WHIPPING
- BUTTER
Ingredients for Pumpkin Cake with Caramel Cider Sauce
Prepare the oven and pan – Preheat your oven to 325°F (165°C). Lightly spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Add the wet ingredients – Stir in the oil, pumpkin purée, and eggs. Mix gently until everything is just combined—avoid overmixing to keep the cake light and tender.
Bake the cake – Pour the batter evenly into the prepared pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving.
Make the caramel cider sauce – In a medium saucepan, whisk together the brown sugar and cornstarch. Add the remaining sauce ingredients (apple cider, butter, and a pinch of salt). Cook over medium-high heat, whisking constantly, until large bubbles form around the edges of the pan.
Finish the sauce – Reduce the heat to low and continue cooking for about 2 minutes, stirring constantly, until the sauce thickens slightly. Remove from the heat.
Serve – Slice the cooled cake into squares and drizzle generously with the warm caramel cider sauce. This recipe makes 12–16 servings, depending on portion size.
Frequently Asked Questions
Can I make this cake ahead of time? A: Yes! You can bake the cake a day in advance. Once cooled, cover it tightly and store it at room temperature. Make the caramel cider sauce just before serving, or prepare it ahead and reheat gently on the stove.
How should I store leftovers?
Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The caramel cider sauce should be refrigerated separately in an airtight container and warmed before serving.
Can I freeze this cake?
Absolutely. Bake and cool the cake completely, then wrap tightly and freeze (without the sauce) for up to 2 months. Thaw overnight in the refrigerator and add the warm caramel cider sauce before serving.
What if I don’t have apple cider for the sauce?
Apple juice can be used in a pinch, though the flavor will be a little lighter. If you want to boost the apple flavor, add a splash of apple cider vinegar or a pinch of apple pie spice.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. Be careful not to overbake, as that can dry it out.
Can I serve the cake without the sauce?
Definitely! The cake is moist and flavorful on its own. You can also top it with cream cheese frosting, whipped cream, or even a scoop of vanilla ice cream if you’d like to switch things up.
FOR MORE RECIPES LIKE THIS, TRY:
- Apple Cider Waffles
- Cinnamon Pancakes with Apple Cider Syrup
- Apple Pudding Cake
- Apple Cider Doughnuts
Pumpkin Cake with Caramel Cider Sauce
Real Mom Kitchen
Equipment
Ingredients
For the cake:
- 1 ½ cup flour
- 1 cup sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¾ cup canola oil
- 15 oz can pumpkin
- 2 eggs
For the caramel cider sauce:
- ½ cup brown sugar
- 1 Tbsp cornstarch
- ⅔ cup apple cider
- 2 Tbsp whipping cream
- 1 Tbsp butter
- dash of salt
Instructions
- Preheat oven to 325 degrees. Spray a 9 x 13 inch pan with non-stick cooking spray and set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add in the oil, pumpkin, and eggs. Mix together just until combined.
- Pour batter into 9 x 13 inch baking pan. Bake at 325 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely. Then serve topped with the warm caramel cider sauce. Serves 12-16.
- For the sauce: Add the brown and cornstarch to a sauce pan. Whisk together. Add in the remaining ingredients and cook over medium-high until large bubbles form around the edge of the pan.
- Reduce to low and cook for 2 minutes white stirring. Remove from the heat and serve over slices of the cake.
Nutrition
Recipe adapted from my good friend Tina over at Mommy’s Kitchen.
