Today’s recipe not only includes pumpkin, but it also involves 2 other fall flavors – caramel and apple cider. This is a simple pumpkin cake with caramel cider sauce to make, really!
This is basic enough that you could use it however you want. You could serve it plain, with whipped cream, with ice cream, or cream cheese frosting. However, it is quite tasty topped with the caramel cider sauce recipe that is included.
Pumpkin tastes great with caramel or with apple. This recipe combines all 3 flavors for a heavenly fall treat. Hey, you could even splurge and use ice cream or whipped cream along with the delicious caramel cider sauce!
- For the cake:
- 1 1/2 cup flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup canola oil
- 1 (15 oz) can of pumpkin
- 2 eggs
- For the caramel cider sauce:
- 1/2 cup brown sugar
- 1 Tbsp cornstarch
- 2/3 cup apple cider
- 2 Tbsp whipping cream
- 1 Tbsp butter
- dash of salt
- 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.
Recipe adapted from my good friend Tina over at Mommy’s Kitchen.