Pumpkin Cake with Carmel Cider Sauce

Pumpkin Cake with Carmel Cider Sauce

This image courtesy of mommyskitchen.net

Fall-time is the perfect time to enjoy pumpkin recipes. It's also the season to enjoy desserts with cinnamon, nutmeg and ginger; the spices that warm the body up. Pumpkin Cake with Caramel Cider Sauce is the perfect cake recipe that combines pumpkin and the fall time spices you love. Served with a cider caramel sauce on top, it may be a fall-time favorite that you'll anticipate every year. So, dig in and try to stop yourself at just one piece.


  • 1 1/2 cup all purpose flour, sifted
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • dash of nutmeg
  • 3/4 cup oil
  • 1 can (15 ounces) pumpkin
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 2/3 cup apple cider
  • 2 tablespoons heavy cream
  • 1 tablespoon butter


  1. For the Cake:

  2. Preheat oven to 325 degrees F.

  3. Combine the flour, sugar, baking powder, soda, salt, cinnamon and nutmeg.

  4. Add oil, pumpkin and eggs.

  5. Whisk or use and electric mixer until blended. Pour into a greased 9x13 baking pan.

  6. Bake at 325 degrees F for 30 minutes. Cool cake completely and top with the cider sauce before serving.

  7. For the Caramel Cider Sauce:

  8. 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.

  9. 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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Yummy! Very moist. I baked a batch and layered in clear plastic 9 oz. cups with vanilla pudding, cool whip and topped with toasted cake crumbs for individual trifles for a party.


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