Mommy's Kitchen - Recipes From my Texas Kitchen: Pumpkin Cake W/Caramel Cider Sauce

Wednesday, November 10, 2010

Pumpkin Cake W/Caramel Cider Sauce

Today I want to share a recipe for a Pumpkin Cake W/ Caramel Cider Sauce. This is a delectable pumpkin treat 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 over at Mandy's Recipe Box a couple weeks back. The photo alone had me from the start. This cake is so soft and flavorful 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 others 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 this 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 will 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.

Pumpkin Cake W/Caramel Cider Sauce

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 oz 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

Combine the flour, sugar, baking powder, soda, salt, cinnamon and nutmeg. Add oil, pumpkin and eggs. Whisk or use and electric mixer until blended.

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.

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. Pour the caramel cider sauce over the top of the cake or you can to each slice with vanilla ice cream and drizzle sauce the ice cream. 

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Hooiser at Heart said... #

Oh, so excited to make this for dessert tonight. I have everything in my pantry except for the pumpkin. Hmmm, I probably shouldn't leave that out huh? Ok, off to the store. Thanks again for the great recipe. Everything I've ever made of yours has been delish!

Tina @ Mommy's Kitchen said... #

This cake is so good I know you will love it. LMK how you like it.

Lisa said... #

Wow! Looks delicious. I think I'm going to try the cake recipe with a cream cheese frosting.

Laura said... #

Yum Tina, gonna try this for sure. I have an apple cake that is similar that I love. Like the idea of a pumpkin version.

Ann and Billy said... #

I have got to try this cake soon. Is there any reason not to serve the sauce warm?

Tina @ Mommy's Kitchen said... #

I just cooled it down from being really really hot. Just warm not totally cold.

Elpi said... #

The caramel just had me. Gosh! I can't imagine how sweet that must taste!

Tina @ Mommy's Kitchen said... #

Elpi the sauce isnt sweet at all. It really goes great with the cake.

Nancy said... #

Thanks Tina for the great giveaway! I will be in the kitchen cooking up a storm very soon!! This pumpkin cake looks too good not to try.

Hoosier at Heart said... #

Well, I tried and I have to say...well, how do I put it? Um... it was freaking unbelieveable!!! Just had to do a post on was that good! Thanks again Tina.

Abi said... #

I love the way there are so many pumpkin recipes at this time of year. I think this recipe sounds super - i love the idea of the caramel cider sauce. That is sunday afternoons activity sorted!

Jennifer said... #

Wow, looks amazing. Definitely using this recipe!

Rose Mary said... #

This cake looks and sounds delicious. I bet it would be great with added nuts and raisins to the batter also. I simply must try it real soon.

Rose Mary said... #

This cake looks and sounds delicious. I bet it would be great with added nuts and raisins to the batter also. I simply must try it real soon.

Mindie Hilton said... #

Wow your Pumpkin Cake with Caramel Sauce looks sooo good and perfect for Fall. Wish I had some now with a warm cup of tea.

Anonymous said... #

Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.

Judith said... #

I made this cake for dessert for my Thanksgiving dinner and boy was it a hit! My father said he usually doesn't like pumpkin but he loved this! It is sooo moist and just absolutely perfect with the cider caramel sauce and a little scoop of vanilla ice cream. Extremely quick and easy to prepare. I had to cook mine for a little bit longer than the recommended 30 minutes, maybe more like 40-45. I encourage everyone to try it!

Anonymous said... #

I made this cake for Thanksgiving and it was wonderful. My father-in-law hates pumpkin pie, but really liked this cake. Thank you so much.

Mommyof2girlz/StephD said... #

This recipes looks amazing, thank you for sharing!!

Michelle said... #

This sounds wonderful like it is but I think that it would also make great cupcakes for the kids using cream cheese frosting and adding little pumpkins on top

talentedgirl said... #

Oh my! This was sooooo good. Reminded me alot of sticky toffee pudding, so much that when I make it again I will definetly service it with custard!


This is a delectable pumpkin treat with a heavenly caramel cider sauce drizzled all over the top.
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Anonymous said... #

Just want to know, do you think that this recipe would work with splenda or agave rather than sugar?? We are a family with diabetics and I am looking for GOOD recipes for them!! Thank you!!

Tina Butler said... #

I have had great results baking with Truvia Baking Blend. Just use half the amount of Truvia in place of sugar. Here is a link to the truvia recipes I have baked.

Anonymous said... #

Sounds yummy!

Sonja said... #

How do I know whether the cake is done? Would using the clean toothpick test apply? I baked mine for 45 minutes. It seemed too moist at 30 minutes Thank you in advance. :)

Sonja said... #

The cake turned out perfect (baking 45 in my slow gas oven) and the glaze was unbelievable. Thank you for sharing. :)

Meghan Bidinger said... #

Just made this today. It is super delicious! Great recipe.

Crystal said... #

if there is caramel sauce left over can it be re-heated?

Anonymous said... #

Do I put the caramel glaze on top like regular icing or is it for on the side?

Anonymous said... #

Just made this today with a few tweaks... Used 2 tsp cinnamon, 1 tsp vanilla, 1/2 tsp butter flavoring to cake. Also added 1/2 tsp vanilla to glaze. It was AMAZING! Moist, tender, not overly sweet, just right!

Donna said... #

Just made this, and it is wonderful. So.... do you put the glaze on when you serve it....does it need to be refrigerated? want to make it ahead to share.

Anonymous said... #

Does it have to be refrigerated?

Tina Butler said... #

No this cake does not have to be refrigerated. Serve this cake warm or at room temperature.