Pumpkin Cake and Caramel Cider Sauce

Ingredients

• 1 c. sugar
• 1 1/2 c. flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 3/4 c. oil
• 1 (15 oz) can pumpkin
• 2 eggs

Cider Caramel Sauce

• 1/2 c. brown sugar
• 1 Tbsp. cornstarch
• 2/3 c. apple cider
• 2 Tbsp. heavy cream
• 1 Tbsp. butter
• salt to taste

Directions

Cake

1. Combine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9x13 pan. Bake at 325 for 30 minutes. Cool and top with the sauce before serving.

Cider Caramel Sauce

1. In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi 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. Top with vanilla ice cream if you want and drizzle sauce over it.