Scrumptious Pumpkin Cake With Apple Cider Caramel Topping
This recipe makes a melt-in-your mouth cake, complimented by a cider flavored caramel that adds a delicious combination of rich, flavorful bliss! This recipe is adapted from Mandy's Recipe Box and has been slightly modified.
Total time
45 min
Servings
12
Calories
443.8
Category
Dessert
Indulge in the ultimate fall dessert with this Scrumptious Pumpkin Cake topped with a luscious Apple Cider Caramel. Perfectly spiced, moist, and easy to make from scratch in under an hour, this crowd-pleasing treat is ideal for cozy gatherings, Thanksgiving, or any autumn celebration. The warm caramel drizzle elevates every bite, making it a memorable finale to any meal.
Ingredients
Makes 12 servings
- 1 sugar
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1/2 salt
- 3/4 canned pumpkin
- 15 eggs
- 2 chocolate chips
- 1 brown sugar
- 1 cornstarch
- 2 apple cider
- 1 1/3 heavy cream
- 4 milk
- 2 butter
- 1/4 salt
Method
Cake:
Combine the first six ingredients. Add oil, pumpkin and eggs. Whisk or mix until blended. If you choose to put chocolate chips in (which I recommend) fold these in now. Pour the mixture into a greased 9 ×13 pan. Bake at 325 Fahrenheit for 30 minutes (give or take a few minutes). Use a toothpick and poke the middle of the cake to ensure the toothpick comes out clean; if it does, its ready to come out of the oven! The cake will stay together better when cutting and serving it you allow the cake to cool for approximately an hour or more. When ready to serve, smother each piece in the warm caramel topping.
Caramel Topping:
In a saucepan, whisk brown sugar and cornstarch; do not add liquid until both ingredients are thoroughly mixed. Add cider and stir in the cream, butter, and salt. Cook over medium-high heat, whisking constantly, until large bubbles form around the edge of the saucepan; which may take approximately 3 minutes. Reduce heat to low and allow to thicken; which may take approximately 3 minutes as well.
This melt-in-your-mouth dessert can also be paired with a mound of (real) whipping cream or ice cream. Enjoy!
Cook's notes
- Use canned pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
- For a deeper spice profile, add a pinch of nutmeg or ginger to the dry ingredients.
- Ensure your eggs are at room temperature for a smoother batter.
- Let the cake cool completely before slicing to keep it intact when adding the caramel.
- Make the caramel just before serving for the best pourable consistency.
Easy swaps
- Instead of granulated sugar, use coconut sugar or maple syrup (reduce liquid slightly if using syrup)
- Instead of all-purpose flour, use gluten-free 1:1 baking flour
- Instead of heavy cream, use full-fat coconut milk for a dairy-free option
- Instead of butter, use vegan butter or coconut oil
- Instead of eggs, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
Frequently asked
Can I use fresh pumpkin instead of canned?
Yes, you can use roasted and pureed fresh pumpkin, but ensure it is well-drained to avoid excess moisture.
Why is my caramel not thickening?
Make sure you cook it over medium-high heat until large bubbles form, then reduce to low and let it simmer. If it's still thin, continue cooking for another minute or two while whisking.
Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead, store it covered at room temperature, and prepare the caramel fresh on serving day.
Can I omit the chocolate chips?
Yes, the chocolate chips are optional. The cake is delicious without them, or you can substitute with chopped nuts or dried cranberries.
