Pumpkin Cake With Caramel Cider Sauce

• FOR THE CAKE:
• 1 cup Sugar
• 1-1/2 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 3/4 cups Oil
• 15 ounces, weight Canned Pumpkin
• 2 whole Eggs
• _____
• FOR THE CARAMEL CIDER SAUCE:
• 1/2 cups Brown Sugar
• 1 Tablespoon Cornstarch
• 2/3 cups Apple Cider
• 2 Tablespoons Heavy Cream
• 1 Tablespoon Butter
• 1/8 teaspoons Salt To Taste

1. For the cake: Combine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9x13 pan. Bake at 325F for 30 minutes. Cool and top with the sauce before serving.
2. For the caramel sauce: In a saucepan, whisk brown sugar and cornstarch. 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, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes.
3. Top cake with vanilla ice cream if you want and drizzle sauce over it.

cake, sugar, flour, baking powder, baking soda, cinnamon, salt, oil, pumpkin, eggs, caramel cider sauce, brown sugar, cornstarch, apple cider, heavy cream, butter, salt

Taken from tastykitchen.com/recipes/desserts/pumpkin-cake-with-caramel-cider-sauce/ (may not work)