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Pumpkin Cake with Caramel Sauce

 Pumpkin Cake with Caramel Sauce
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. —Roberta Peck, Fort Hill, Pennsylvania
12-15 ServingsPrep: 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 McCormick® Pure Vanilla Extract

Directions

  • In a large 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.

2 of 2

Pumpkin Cake with Caramel Sauce (continued)

Directions (continued)

  • 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 small
  • 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.
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.