Pumpkin Cake with Caramel Cider Sauce

A soft pumpkin cake with a heavenly caramel cider sauce drizzled over the top. This cake is soft, flavorful and melts in your mouth.

Today I want to share a recipe for a Pumpkin Cake W/ Caramel Cider Sauce. This is a delicious pumpkin cake with a heavenly caramel cider sauce drizzled all over the top.
Goodness look at the photo above and tell me you don't want a piece of that cake. 

I found this recipe on one of my favorite food blogs a couple weeks back. The photo alone had me from the start. This cake is soft, flavorful and it just melts in your mouth. I have a Pumpkin Sheet Cake recipe that I love, but it's always nice to have a few other pumpkin cakes to choose from. 

If I had to choose one cake to recommend I would definitely choose this one. I think this cake would the perfect dessert and a nice change from pumpkin pie at Thanksgiving. This cake is easy to make and stores very well. You could even prepare and bake the cake a day in advance. 

That way all those yummy flavors have time to set in. Then all you have to do it prepare the cider sauce the day you will be serving the cake. If you're a pumpkin lover like me I really hope you'll give this recipe a try because you wont be disappointed.

Let's get started with some step by step photos of just how easy this cake is to make. First combine the flour, sugar, baking powder, soda, cinnamon, nutmeg and salt. Add the oil, pumpkin and eggs. Whisk until blended or use an electric mixer. Pour into a greased 13 x 9 inch baking pan. Bake at 325 degrees for 30 minutes. Let cake cool completely.

While the cake cools prepare the caramel cider sauce. After the sauce was prepared I wanted to cool it down quickly because I am so impatient and can never wait. I just cooled it down a little because the sauce was really hot.

What I did was place the entire pot into a large bowl of ice water. Whisking the sauce until it cooled down a bit.  This little trick works with any type of boiled icing that needs to be slightly cooled before adding to the top of any cake. (I ♥ this little trick especially if I'm in a hurry). After the sauce is cooked and cooled slightly pour over the top of the cake. 

This pumpkin cake turned out so soft and moist. It really is a melt in your mouth kind of cake.

Yield: 8-10

Author: Tina Butler | Mommy's Kitchen

Pumpkin Cake with Caramel Cider Sauce

A soft pumpkin cake with a heavenly caramel cider sauce drizzled over the top. This cake is soft, flavorful and melts in your mouth.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Cake

• 1 1/2 cups all purpose flour, sifted
• 1 cup granulated sugar
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2- teaspoon salt
• 1 1/2 teaspoons cinnamon
• dash of nutmeg
• 3/4 cup oil
• 1 (15 ounce) can pumpkin
• 2 eggs

Caramel Cider Sauce

• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 2/3 cup apple cider
• 2 tablespoon heavy cream
• 1 tablespoon butter
• salt to taste

Instructions

1. Combine the flour, sugar, baking powder, soda, salt, cinnamon and nutmeg. Add oil, pumpkin and eggs. Whisk or use and electric mixer until blended.
2. Pour into a greased 13 x 9 inch baking pan. Bake at 325 degrees for 30 minutes. Cool cake completely and top with the cider sauce before serving.
3. In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt.
4. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes.
5. Reduce heat to low and allow to thicken, about 2 minutes. P
6. our the caramel cider sauce over the top of the cake or you can to each slice with
7. vanilla ice cream and drizzle sauce the ice cream.

https://www.mommyskitchen.net/2010/11/pumpkin-cake-wcaramel-cider-sauce.html

Images and text © Mommy's Kitchen

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adapted from: Mandy's Recipe Box

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