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.