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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
This recipe is:
Contest Winning
Nutritional 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.
Originally published as Pumpkin Cake with Caramel Sauce in Country Woman May/June 1996, p31
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Reviewed on Jan. 21, 2012 by KY_Cook
Wow, this is a TERRIFIC recipe! I recently tried it and took it to work with me, where it got rave reviews and people begged me to make them one. So yummy!
Reviewed on Aug. 09, 2011 by K. J.
This is a cake that tastes like pumpkin bread.The sauce was very good. It makes a lot and is very sweet . We are going to use the rest as a topping for homemade ice cream later. yum!
Reviewed on Mar. 06, 2011 by kar7158
Wonderfully delicious!!! I put this in a bundt cake pan and it turned out awesome. Also added some maple syrup in the carmel sauce and my husband couldn't get enough! Moist and wonderful - DEFINITELY a keeper!
Reviewed on Nov. 15, 2010 by Michelle90
EXCELLENT!!!!!!! Was SO delicious:) Will def make again....
Reviewed on Oct. 27, 2008 by willow97
This is a very good cake! I wasn't going to serve it right away so I poked holes in the top of the cake and poured the sauce over it. The sauce went down through the cake and wow, what a moist delicious cake!
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