Pumpkin Cake with Caramel Cider Sauce
- Number of Servings: 15
Ingredients
1.5 cup Flour - Gold medal all purpose flour 1 cup Granulated Sugar 1.5 tsp Baking Powder 1.5 tsp Baking Soda .5 tsp Salt 1.5 tsp Cinnamon, ground Dash Nutmeg, ground 3/4 Cup Pure Wesson Vegatable Oil (by JULIJERMANN) 2 cup (1-15 oz can) Libby's 100% pure canned pumpkin2 large Egg, fresh, whole, raw .5 cup, packed Brown Sugar 1 tbsp Argo Cornstarch 2/3 cup Apple cider, pasteurized, 100% juice - Musselman's 11/14 (by ALILDUCKLING) 2 tbsp Heavy Whipping Cream 1 tbsp Butter, salted 1 dash Salt
Pumpkin Cake Combine Flour, Sugar, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg. Add Oil, Pumpkin and Eggs. Mix well. Pour into greased 13x9 baking dish and bake at 325 degrees for 30-33 minutes. Cool completely.
Caramel Cider Sauce
In saucepan mix Brown Sugar and Cornstarch. Add Apple Cider, Heavy Cream Butter and Salt. Cook over Medium High heat until large bubbles form around the edge of saucepan. (about 3 minutes) Reduce heat to low and allow to thicken, about 2 minutes. Spread on cool cake.
Serving Size: 15 3x4 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user CZUPRYK.
Caramel Cider Sauce
In saucepan mix Brown Sugar and Cornstarch. Add Apple Cider, Heavy Cream Butter and Salt. Cook over Medium High heat until large bubbles form around the edge of saucepan. (about 3 minutes) Reduce heat to low and allow to thicken, about 2 minutes. Spread on cool cake.
Serving Size: 15 3x4 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user CZUPRYK.
Nutritional Info Amount Per Serving
- Calories: 288.5
- Total Fat: 17.2 g
- Cholesterol: 29.6 mg
- Sodium: 293.9 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 1.9 g
- Protein: 2.6 g
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