Pumpkin Cake with Caramel Sauce
Cake:
1 c. sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
3/4 c. oil
1 (15 oz) can pumpkin
2 eggs
1 c. sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
3/4 c. oil
1 (15 oz) can pumpkin
2 eggs
Combine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9×13 pan. Bake at 325 for 30 minutes. Cool and top with the sauce before serving.
Cider Caramel Sauce
1/2 c. brown sugar
1 Tbsp. cornstarch
2/3 c. apple cider
2 Tbsp. heavy cream
1 Tbsp. butter
salt to taste
In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.
1/2 c. brown sugar
1 Tbsp. cornstarch
2/3 c. apple cider
2 Tbsp. heavy cream
1 Tbsp. butter
salt to taste
In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.
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