Pumpkin Cake + Ginger Caramel Sauce


On a really bad day, pumpkin cake redeems and makes everything better. This is one of my all time favorite cakes. I wait for Fall to come so I can make this cake. One Christmas I decided to make gifts by layering this cake into mason jars and gave them as Christmas presents and they were such a big hit.


  • 1 1/2 cups white sugar
  • 1 1/4 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. Once your cake is cooled, use a serrated knife and cut the cake in 3 pieces.

Cream Cheese Icing

  • 1 package of 8 oz cream cheese at room temperature
  • 2 sticks of butter at room temperature
  • 1/2 cup of vegetable shortening at room temperature
  • 1 tsp of vanilla extract
  • 3 cups of powdered sugar
  1. Whisk together by hand (or if you’re using an electric fixer, use the paddle) and mix cream cheese, butter, and shortening together.
  2. Add vanilla extract then add the powdered sugar 1/2 a cup at a time. Whisk for 5 minutes until frosting is light and fluffy.
  3. Now, add frosting to each other and frost the cake entirely with either a frosting spatula or butter knife. It doesn’t have to look perfect!

Ginger Caramel Sauce

  • 1 1/2 cups sugar
  • 1 tablespoon of minced fresh ginger
  • 1/3 cup water
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla extract


  1. Mix the water, sugar, and ginger in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly.
  2. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
  3. Allow caramel sauce to cool completely before pouring over pumpkin cake.

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