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.