Saturday, October 8, 2011

Pumpkin Cake with Caramel Icing

From the kitchen of One Perfect Bite...Once pumpkin recipes begin to appear in magazines, you know the holidays can't be far behind. For the past several years, I've been seeking recipes that present old favorites in different ways. Today's recipe is a perfect example of what I mean. It is not new, but it combines elements of old recipes in such a way that it seems to be new. A standard spice cake is enhanced with pumpkin and then served warm, dripping with a sweet caramel sauce that is a wonderful counterpoint to the moist and spicy cake. It is an easy dessert to make it and it's always well received. It is perfect for the Halloween and Thanksgiving holidays. Here's the recipe for those of you who'd like to try this lovely seasonal cake.

Pumpkin Cake with Caramel Syrup...from the kitchen of One Perfect Bite

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
Caramel Sauce
1-1/2 cups packed brown sugar
3 tablespoons all-purpose flour
Dash salt
1-1/4 cups water
2 tablespoons butter
1/2 teaspoon vanilla extract


1) Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
2) Combine flour, sugar, cinnamon, baking soda, nutmeg and salt in a large bowl.
3) Combine eggs, pumpkin and oil in another bowl and beat until smooth.
4) Add wet ingredients to dry ingredients and mix until well-blended, about 1 minute.
5) Pour into prepared baking pan. Bake fe a greased 13-in. x 9-in. baking pan. Bake for 40-45 minutes or until a toothpick inserted near center of comes out clean. Cool on a wire rack.
6) To make sauce: Combine brown sugar, flour and salt in a small saucepan. Stir in water and butter and bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce. Yield: 12-16 servings.

One Year Ago Today: Pickled Pepper Relish

Two Years Ago Today: Colcannon - An Irish Halloween Tradition

You might also enjoy these recipes:
Pumpkin Cupcakes - The Four Points Foodie
Mum's Pumpkin Bread - A Foodie and Her Family
Pumpkin Pie Oatmeal - The Hungry Housewife
Double Ginger Pumpkin Tart - Inspired2Cook
Peanut Butter-Pumpkin Blondies - My Baking Heart


Ginny Hartzler said...

Pumpkin with caramel, it looks so good!

Anonymous said...

What a great idea.I also posted slice with caramel(love it)Never tried with pumpkin cake;)

Pondside said...

I love pumpkin cake and made one with a spice glaze last week. Caramel icing - well that sounds very tempting!

That Girl said...

This looks delicious- and definitely a trick of the eye because I wouldn't bet it was easy to make!

Alessandra said...

I haven't make a pumpkin cake for ages, this looks great Mary!


Rita said...

Perfect recipe for our Thanksving weekend; thanks so much.

Sprigs of Rosemary said...

I'm pretty much a traditionalist but I love the idea of taking classics and giving them a little twist. This spicy pumpkin cake with a caramel topping is perfect.

Tracy's Living Cookbook said...

What a beautiful piece of pumpkin cake! You are right about fall and the holidays in the air..... first pumpkin, then cranberries, Christmas Cookies :)

What's Baking?? said...

Mary, another great recipe of yours and great presentation too!..cheers, Jen.

Jeannie said...

It does look delicious, old recipe or pumpkins, sweet or savory:)

Ryan said...

Pumpkin and caramel sounds like a delicious combination! I love both of these things separately so I'm sure its sublime combined together! Yum. :)

Barbara F. said...

This is my kind of cake! And the caramel sauce, yum! xo

Cheah said...

Great idea with caramel icing.

Saji said...

Wow Caramel must really hav added its flavor to this cake

Amalia said...

I've been meaning to go out and buy some pumpkin, and now I definitely will! This cake looks delicious! I cannot wait until the holidays :) Thanks for sharing your wonderful recipe, I'm looking forward to seeing more of your fall/winter recipes! God Bless.

Umm Mymoonah said...

Love that icing on top, looks very delicious.

Tasha said...

Pumpkin cake with caramel sauce sounds amazing. Two flavors I love. I'd take this over a chocolate dessert any day.

Joanne said...

I am SO ready for pumpkin dessert season! Yay!

Whats Cookin Italian Style Cuisine said...

Look at that caramel just calling me, licking the screen very very lovely cake thanks~

Martha said...

love pumpkin cakes and this looks good

The Path Traveled said...

This one sounds so delish! We make pumpkin cupcakes all the time so this one will be a winner in our home. Thank you!


it looks so divine.. pumpkin and caramel... perfect combination!
happy weekend,

Liz That Skinny Chick Can Bake said...

This looks incredible, Mary! The caramel sauce pushed your yummy pumpkin cake over the top~

denise said...

i just used this for making cake pops and they are sooooo delicious thanks you!

alfred said...

Liquid caramel can be made by simply heat sugar in a pan until it liquifies. The method is used most often when making a traditional flan

Caramel Glaze

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