Pumpkin Cake with Caramel Cider Sauce

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Pumpkin Cake with Caramel Cider Sauce

This Pumpkin Cake with Caramel Cider Sauce is a moist, spiced cake that captures all the warmth of fall in every bite. A drizzle of buttery caramel cider sauce adds the perfect balance of sweetness and apple flavor, making this dessert truly irresistible. Simple to bake yet impressive to serve, it’s a seasonal treat you’ll want to share at every autumn gathering.

Course Dessert

Cuisine American

Keyword apple cider, cake, caramel, pumpkin

Prep Time 25

Cook Time 30

Cooling Time 30

Total Time 1 25

Servings servings

Calories 326kcal

Author Laura

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 ground 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 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