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Pumpkin Cake with Caramel Sauce Recipe

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Meet the Cook: If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. We have two children, 7 and 4. -Roberta Peck, Fort Hill, Pennsylvania

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12-15 Servings
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
CARAMEL SAUCE:
1-1/2 cups packed brown sugar
3 tablespoons all-purpose flour
Dash salt
1-1/4 cups water
2 tablespoons butter
1/2 teaspoon vanilla extract

Directions

In a 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.
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.
For sauce, combine the brown sugar, flour and salt in a 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.

Nutrition 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.

Pumpkin Cake with Caramel Sauce published in Country Woman May/June 1996, p31

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Reviews for Pumpkin Cake with Caramel Sauce (1)