Pumpkin Cake with Caramel Sauce

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We found this recipe many years ago in a Taste of Home magazine, and it has been a family favorite ever since. Instead of a cream cheese frosting, you smother the cake in a caramel sauce and top it with whipped cream.

2 C. flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

2 C. sugar

4 eggs

15 oz canned pumpkin

1 C. oil
Caramel Sauce:

1 1/2 C. brown sugar, packed

3 TBL flour

1/4 tsp Kosher salt

1 1/4 C. water

2 TBL butter

1/2 tsp vanilla

* Whisk the flour and seasonings together. In a separate bowl, beat sugar, eggs, pumpkin and oil together. Add the flour mixture and beat until everything is well combined. Scrape down the sides and make...
See the full directions on my site

Nutritions

Calories
204

Sodium
196mg
8% DV

Fat
2g
4% DV

Protein
3g
6% DV

Carbs
45g
15% DV

Fiber
1g
7% DV

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