Pumpkin Cake with Caramel Sauce

This is a delicious cake with a just-sweet-enough caramel sauce that is a perfect dessert for this fall weather! I tried in out on our small group last night, and they loved it! Hope you enjoy!

Pumpkin Cake with Caramel Sauce

2 cups flour
2 cups sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil

CARAMEL SAUCE:
1-1/2 cups packed brown sugar
3 tablespoons flour
Dash salt
1-1/4 cups water
2 tablespoons butter
1/2 teaspoon vanilla extract

1. In a mixing bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute.

2. Pour into a greased 9 x 13 baking pan. Bake at 350º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. For sauce, combine the brown sugar, flour and salt in a saucepan. Stir in water and butter. Bring to a boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.

This is sooo tasty and I really hope you give it a shot! I recommend pouring the sauce right before you eat it, as opposed to pouring it all on the cake. Even the next day, this cake is super moist and delicious. It totally satisfies my sweet tooth and pumpkin cravings this time of year, without being too sweet or pumpkiny ( I made up that word!) Let me know if you try this out and what you thought of it!