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Pumpkin Pudding Cake with Brown Sugar Caramel Sauce

Pumpkin Pudding Cake with
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Delicious Pumpkin Pudding Cake with Brown Sugar Caramel Sauce: An Incredible 7-Step Recipe

Ingredients

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  • 1 ½ cups pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined; do not overmix.
  5. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until the mixture boils. Let it simmer for about 2-3 minutes, then remove from heat and stir in vanilla and a pinch of salt.
  7. Allow the cake to cool for 10-15 minutes before drizzling the warm caramel sauce over the top.

Notes

  • Ensure all ingredients are at room temperature before starting.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition

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