Pumpkin Cake with Caramel Cider Sauce

Pumpkin Cake with Caramel Cider Sauce is your new cozy fall favorite. This moist, spiced pumpkin cake topped with a silky, tangy-sweet caramel cider sauce delivers layers of flavor that feel like autumn in every bite. Whether you’re baking for a family gathering, a holiday brunch, or just treating yourself on a crisp evening, this recipe brings warmth, comfort, and ease. The cake is straightforward, the sauce comes together quickly, and the reward is pure seasonal indulgence. In this post, I’ll walk you through everything from ingredients to serving suggestions and tips to make it your signature dessert.

Why You’ll Love This Pumpkin Cake with Caramel Cider Sauce

• Seasonal charm: Pumpkin, cinnamon, nutmeg—the flavors scream fall without being overwhelming.
• Contrast of textures: A tender, moist cake base paired with a silky, slightly tangy sauce gives a delightful interplay.
• Impressive but easy: It looks elegant and rich, yet the method is simple and forgiving.
• Versatile serving: Serve it warm or at room temperature; drizzle on vanilla ice cream, whipped cream, or just enjoy it solo.
• Crowd-pleaser: Perfect for dessert buffs, brunch gatherings, potlucks, and holidays.

Ingredients

For the Cake

• 1 ½ cups all‑purpose flour (sifted)
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• Dash of ground nutmeg
• ¾ cup neutral oil (vegetable, canola, or light olive oil)
• 1 (15 oz) can pumpkin purée
• 2 large eggs

For the Caramel Cider Sauce

• ½ cup brown sugar
• 1 Tbsp cornstarch
• ⅔ cup apple cider
• 2 Tbsp heavy cream
• 1 Tbsp butter
• Pinch of salt (to taste)

Step​‑by​‑Step: How to Make Pumpkin Cake with Caramel Cider Sauce

1. Prepare and Preheat

Preheat your oven to 325 °F (about 163 °C). Grease a 13×9‑inch baking pan (or equivalent). Line with parchment paper if desired for easier removal later.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg

Make sure the spices and leaveners are evenly distributed.

3. Add Wet Ingredients

To the dry mixture, add:

• Oil
• Pumpkin purée
• Eggs

Stir (by hand or with an electric mixer on low) until everything is well blended and smooth. Don’t overmix—just until combined.

4. Bake the Cake

Pour the batter into the prepared 13×9 pan, smoothing the top if needed. Bake at 325 °F for approximately 30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Once baked, remove from oven and allow the cake to cool completely in the pan (on a wire rack). Cooling fully helps the cake set and makes it easier to slice and pour sauce without sinking.

5. Make the Caramel Cider Sauce

While the cake cools, prepare the sauce:

1. In a medium saucepan, whisk together the brown sugar and cornstarch until no lumps remain.
2. Stir in the apple cider until the mixture is smooth.
3. Add heavy cream, butter, and a pinch of salt.
4. Place over medium‑high heat. Whisk constantly until large bubbles form around the edges of the pan (about 3 minutes).
5. Reduce heat to low and continue to cook, whisking, until the sauce thickens slightly (about 2 minutes). Be careful not to burn or scorch.
6. Remove from heat. If you want a thinner sauce, you can stir in a touch more cider or cream; for thicker, simmer a little longer.

6. Assemble and Serve

Once the cake is cooled, pour the warm (or lukewarm) caramel cider sauce over the top, allowing it to seep into the cake. Alternatively, cut individual slices and drizzle sauce over each. For extra indulgence, serve with vanilla ice cream or whipped cream and even a sprinkle of cinnamon or chopped nuts.

Helpful Tips

• Don’t skip the sift: Sifting the flour and mixing the dry ingredients well helps avoid pockets of flour or leaveners.
• Room temperature eggs: They incorporate more smoothly into the batter and help with texture.
• Watch your baking time: Oven temperatures vary—begin checking at ~25 minutes. Overbaking dries out the cake.
• Cornstarch slurry: Make sure to fully whisk cornstarch into the sugar before adding cider to avoid lumps.
• Adjust sauce consistency: If the sauce thickens too much while off heat, stir in a splash of cider or cream to loosen it.
• Warm sauce works best: Drizzle warm sauce over cold or room‑temperature cake so it seeps in nicely without turning into a soupy mess.

Substitutions and Variations

• Whole wheat flour: Replace up to half of the all‑purpose flour with whole wheat for a nuttier texture (will make cake denser).
• Oil swap: You can use melted coconut oil or melted butter (though butter may change the moisture level).
• Pumpkin alternatives: Use sweet potato purée or butternut squash purée as a substitute.
• Spice tweaks: Add ¼ tsp ginger, a pinch of cloves, or even allspice for more depth.
• Vegan version: Use flax “eggs” (2 Tbsp flax + 6 Tbsp water) and plant‑based milk/cream in the sauce; use vegan butter.
• Sauce flavor twist: Stir in a splash of bourbon, maple syrup, or a pinch of ground cloves to the sauce.
• Individual portions: Bake in ramekins or muffin tins (adjust time) for single-serving cakes with sauce poured at serving.

Storage Instructions

• Cake only: Cover the cooled cake with plastic wrap or transfer to an airtight container. Store at room temperature for up to 2 days or refrigerate up to 5 days.
• Sauce only: Let it cool, then pour into a jar or airtight container. Refrigerate up to 4–5 days.
• To serve later: Rewarm the sauce gently on the stove (low heat) or in the microwave (short bursts, stirring). Drizzle over slices when ready to eat.
• Freezing: The plain cake (without sauce) can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving with warmed sauce.

Nutritional Information

Here’s an approximate estimate per slice (if divided into 12 slices):

Serving Suggestions

• Serve the cake warm or at room temperature.
• Add a scoop of vanilla ice cream or a dollop of whipped cream on the side.
• Garnish with toasted pecans or walnuts for extra crunch.
• Dust lightly with ground cinnamon or powdered sugar just before serving.
• Pair with a warm beverage: cider, spiced tea, or coffee works beautifully.
• For a brunch twist, top slices with a handful of fresh berries or a drizzle of maple syrup.

Frequently Asked Questions About Pumpkin Cake with Caramel Cider Sauce

Can I bake this in a round cake pan or layer cake style?
Yes—you can adapt it to a 9‑inch round cake pan (or two 9‑inch pans for a layered version). Watch baking time (it may need a few extra minutes or slightly less) and test with a toothpick early. For layers, you may want to halve or double the recipe to get even thickness.

What if my sauce thickens too much or becomes gloopy?
If the sauce cools and becomes overly thick or gelatinous, reheat gently and whisk in a little extra cider or cream a tablespoon at a time until it loosens.

Can I skip the sauce and serve the cake plain?
Absolutely! The cake is quite good on its own—serve with whipped cream, ice cream, or a dusting of powdered sugar if you prefer.

How do I prevent the cake from being soggy under the sauce?
Let the cake cool completely before pouring sauce. Pour just before serving, and don’t oversaturate. If planning in advance, you can drizzle each slice individually instead of saturating the whole cake.

Can I make this ahead for a gathering?
Yes, bake the cake a day in advance (without sauce) and store covered. Prepare or reheat the sauce just before serving, then drizzle. This helps preserve texture and avoids sogginess.

Is there any way to reduce sugar or fat?
You can reduce the sugar slightly (e.g. use ¾ cup instead of 1 cup), substitute applesauce for some oil, or lighten the sauce by using less butter or lighter cream — though flavor and texture may shift. Always test when altering.

Conclusion

Thank you for joining me in baking this Pumpkin Cake with Caramel Cider Sauce. I adore how aromatic and comforting it is—the gentle spices in the cake, the sweet‑tangy richness of the sauce—it’s a seasonal hug on a plate. I hope this becomes one of your fall favorites, whether for cozy evenings, entertaining, or holiday tables. It’s simple enough to make any day special and versatile enough to adapt. Enjoy every bite, share with loved ones, and know you’re part of a community of home bakers who delight in flavor, comfort, and joy. Happy baking!

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Pumpkin Cake with Caramel Cider Sauce

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• Author: lisa
• Total Time: 40 minutes
• Yield: 12 servings 1x

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Description

Pumpkin Cake with Caramel Cider Sauce is a cozy, spiced dessert perfect for fall. It’s moist, flavorful, and topped with a warm, rich apple cider caramel sauce. Perfect for holidays, potlucks, or quiet evenings at home. Serve with ice cream or whipped cream and enjoy!

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Ingredients

Scale 1x2x3x

1 ½ cups all-purpose flour (sifted)

1 cup granulated sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

1 ½ tsp ground cinnamon

Dash of ground nutmeg

¾ cup neutral oil (vegetable, canola, or light olive oil)

1 (15 oz) can pumpkin purée

2 large eggs

For the Caramel Cider Sauce:

½ cup brown sugar

1 Tbsp cornstarch

⅔ cup apple cider

2 Tbsp heavy cream

1 Tbsp butter

Pinch of salt (to taste)

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Instructions

Prepare and Preheat

Preheat your oven to 325 °F (about 163 °C). Grease a 13×9‑inch baking pan (or equivalent). Line with parchment paper if desired for easier removal later.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg

Make sure the spices and leaveners are evenly distributed.

3. Add Wet Ingredients

To the dry mixture, add:

• Oil
• Pumpkin purée
• Eggs

Stir (by hand or with an electric mixer on low) until everything is well blended and smooth. Don’t overmix—just until combined.

4. Bake the Cake

Pour the batter into the prepared 13×9 pan, smoothing the top if needed. Bake at 325 °F for approximately 30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Once baked, remove from oven and allow the cake to cool completely in the pan (on a wire rack). Cooling fully helps the cake set and makes it easier to slice and pour sauce without sinking.

5. Make the Caramel Cider Sauce

While the cake cools, prepare the sauce:

1. In a medium saucepan, whisk together the brown sugar and cornstarch until no lumps remain.
2. Stir in the apple cider until the mixture is smooth.
3. Add heavy cream, butter, and a pinch of salt.
4. Place over medium‑high heat. Whisk constantly until large bubbles form around the edges of the pan (about 3 minutes).
5. Reduce heat to low and continue to cook, whisking, until the sauce thickens slightly (about 2 minutes). Be careful not to burn or scorch.
6. Remove from heat. If you want a thinner sauce, you can stir in a touch more cider or cream; for thicker, simmer a little longer.

6. Assemble and Serve

Once the cake is cooled, pour the warm (or lukewarm) caramel cider sauce over the top, allowing it to seep into the cake. Alternatively, cut individual slices and drizzle sauce over each. For extra indulgence, serve with vanilla ice cream or whipped cream and even a sprinkle of cinnamon or chopped nuts.

Notes

For extra flavor, add a splash of maple syrup or bourbon to the sauce.

Store cake and sauce separately for best texture.

Can be made ahead and frozen (cake only).

Easily adapted for muffins or ramekins for single servings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Carbohydrates: 42g
• Protein: 3g