Pumpkin Gingerbread Cake with Caramel Sauce
Shouting it from the rooftops because FALL IS HERE! And I am so excited.
This decadent dessert is bound to have you wanting a second slice. Pumpkin Gingerbread Cake is the first dessert I make and want to eat when the air starts getting chillier and the leaves start falling. But let’s be honest.. I don’t even wait for that these days. I could have this cake alll year around and wouldn’t care.
Growing up, my mom would make this recipe a lot. It is in one of our church cookbooks that so many others have in their homes and also make this cake too. Therefore, I cannot take any credit for this recipe but I certainly wouldn’t mind making it more popular because ITS THAT GOOD!
And remember.. I love to hear if you have made it so comment below or tag me on Instagram @itsalwaysthyme 🙂
So without further ado, here she is.. in all her delicious glory.
Pumpkin Gingerbread Cake with Caramel
Ingredients
- 3 ¼ cups of all purpose flour
- ¾ cup of sugar
- 1 cup of butter, softened
- 1 cup of pecans, chopped
- 1 cup of buttermilk
- 3/4 cup of dark molasses
- 3/4 cup of canned pumpkin (preferrably Libby's)
- 2 eggs
- 1 ½ tsp. of baking soda
- 2 ¼ tsp. of ground ginger
- ¾ tsp. of ground cinnamon
- ¼ tsp. of ground cloves
- ¼ tsp. of salt
Homemade Caramel Sauce:
- ¾ cup of butter
- 1 ¾ cup of brown sugar, packed
- ¾ cup of heavy whipping cream
- ½ tsp. of salt
Instructions
- Preheat oven to 350*.
- In a medium bowl, combine flour and sugar. Cut in butter until it resembles fine crumbs. Stir in the pecans.
- Press 2 cups of crumb mixture in the bottom of a greased 9×13 baking dish.
- In a mixing bowl, combine the wet ingredients and gently beat until incorporated. Add the baking soda, salt, and spices in with the crumb mixture and fold into the batter. Mix well but do not beat.
- Pour evenly over the crust lined pan and bake for 40-50 minutes until a toothpick inserted comes out clean. Let the cake slightly or compltely cool until serving.
- Serve the gingerbread cake with caramel sauce and whipped cream on top witha dusting of cinnamon for a simple presentation.
Caramel Sauce:
- In a medium saucepan, melt the butter. Whisk in the brown sugar and bring to a boil untilthe sugar dissolves, stirring constantly. Add whipping cream and return to a boil.Remove from the heat to cool. IIt will seem a little thin but it will thicken back up.
![back to school drink of the morning —
brown sugar shaken 👏🏼👏🏼
RECIPE :
•two shots of hot espresso
•1 Tbsp. brown sugar
•dash of cinnamon
•ice
•ball jar + lid
[shake unlil foamy]
pour over more ice in your favorite glass and add
milk of choice (oat milk with a splash of cream is 👌🏼)
enjoooooy!! 🎶](https://itsalwaysthyme.com/wp-content/plugins/instagram-feed/img/placeholder.png)