She Strengthens

Autumn Delight: Pumpkin Cake with Salted Caramel Sauce

Elevate Your Holiday Entertaining

Impress your guests with this stunning autumn-themed dessert, featuring a moist pumpkin cake infused with warm spices and topped with a rich salted caramel sauce. The perfect centerpiece for any holiday gathering, this show-stopping treat is surprisingly easy to make.

Special Equipment Needed

• 12-cup Bundt cake pan

Game Plan

• Prepare the salted caramel sauce up to 3 days in advance. Cool to room temperature, refrigerate, and reheat when ready to serve.

Yield and Difficulty

• 12 servings
• Easy
• Total time: 1 hour 40 minutes, plus cooling time

Ingredients

For the cake:

• 3 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 3/4 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 (15-ounce) can pumpkin purée

For the salted caramel sauce:

• 6 tablespoons unsalted butter
• 1 cup packed dark brown sugar
• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 1/4 teaspoon fine salt

Instructions

Prepare the Cake

1. Preheat the oven to 350°F and arrange a rack in the middle.
2. Coat a 12-cup Bundt pan with vegetable oil and flour, tapping out any excess.
3. Whisk together flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl.
4. Beat sugar and oil in a stand mixer until incorporated, about 1 minute.
5. Add eggs one at a time, beating well after each addition.
6. Reduce speed, add pumpkin, and beat until just combined.
7. Gradually add flour mixture, beating until almost completely incorporated.
8. Fold in any unincorporated flour and pour batter into prepared pan.
9. Bake until a cake tester or toothpick inserted into the center comes out clean, about 1 hour to 70 minutes.
10. Let cool for 15 minutes, then turn out onto a wire rack to cool completely.

Make the Salted Caramel Sauce

1. Melt butter in a medium saucepan over medium-high heat.
2. Add sugar, cream, and corn syrup; stir until smooth and bring to a boil.
3. Continue boiling, stirring occasionally, until slightly thickened, about 3 minutes more.
4. Remove from heat, stir in salt, and set aside to cool slightly.

Serve and Enjoy

1. Dust the cake with powdered sugar (optional).
2. Slice and serve with the salted caramel sauce.