Pumpkin Cake W/Caramel Cider Sauce & A Cookbook Winner

Today I want to share a recipe for one of my new favorite fall cakes. I will also be announcing the winner of the "Simply Suppers" cookbook at the end of this post so don't forget to look. Now back to the recipe. The cake that I am referring to is 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 9x13 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. So 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)

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

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 9x13 baking pan. Bake at 325 degrees for 30 minutes. Cool cake completely and top with the cider sauce before serving.


Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
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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The Winner of the Simply Suppers Cookbook

is Comment #49 Nancy from "Blog of our Lives"


Her favorite comfort food is:

Fried chicken with mashed potatoes and gravy is my all time favorite comfort food, but one that I hardly ever fix! Congrats Nancy!! I will be in contact with you shortly to get your mailing address. Thank you to everyone participated in my giveaway. Winner was chosen using random.org.