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Pumpkin Cake With Caramel Sauce

Country.Chef's picture
  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground nutmeg 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 4
  Canned solid pack pumpkin 16 Ounce (1 Can)
  Vegetable oil 1 Cup (16 tbs)
For caramel
  Packed brown sugar 1 1⁄2 Cup (24 tbs)
  All purpose flour 3 Tablespoon
  Salt 1 Pinch
  Water 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon

In a mixing bowl, combine the first six ingredients.
In another bowl, beat eggs, pumpkin and oil until smooth; add to the dry ingredients.
Mix until well blended, about 1 minute.
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool on a wire rack.
For sauce, combine brown sugar, flour and salt in a saucepan.
Stir in water and butter; 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.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6568 Calories from Fat 2389

% Daily Value*

Total Fat 270 g415.9%

Saturated Fat 52.7 g263.3%

Trans Fat 0 g

Cholesterol 910.4 mg303.5%

Sodium 4369.7 mg182.1%

Total Carbohydrates 1007 g335.5%

Dietary Fiber 27.5 g109.9%

Sugars 747.9 g

Protein 62 g124%

Vitamin A 1447.3% Vitamin C 32.6%

Calcium 67.1% Iron 150.6%

*Based on a 2000 Calorie diet

Pumpkin Cake With Caramel Sauce Recipe