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Pumpkin Cake with Caramel Sauce Recipe
Pumpkin Cake with Caramel Sauce Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12-15 servings

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

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.

Directions

  1. 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. 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.
  3. 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.
Originally published as Pumpkin Cake with Caramel Sauce in Country Woman May/June 1996, p31

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.

Reviews for Pumpkin Cake with Caramel Sauce

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 24, 2013

This cake was delicious! I made it in a bundt cake pan, and while I won't be doing that again because I didn't exactly like how the outside crust came out (I think it was the type of bundt cake pan I used), I did love this cake overall.

MY REVIEW
Reviewed Sep. 28, 2013

This is soooo good! Excellent recipe.

MY REVIEW
Reviewed Sep. 18, 2012

I made this for my family, we all love pumpkin. It was easy to make, with handy ingredients and my kids loved it. A big hit for us. The kids are already asking me to make it again.

MY REVIEW
Reviewed Jan. 21, 2012

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!

MY REVIEW
Reviewed Aug. 9, 2011

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!

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