Pumpkin Cake with Caramel Sauce

We found this recipe many years ago in a Taste of Home magazine, and it has been a family favorite ever since.  Instead of a cream cheese frosting, you smother the cake in a caramel sauce and top it with whipped cream.

RECIPE

2 C. flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

2 C. sugar

4 eggs

15 oz canned pumpkin

1 C. oil

* Whisk the flour and seasonings together.  In a separate bowl, beat sugar, eggs, pumpkin and oil together.  Add the flour mixture and beat until everything is well combined.  Scrape down the sides and make sure all the flour is mixed in.  Pour into a greased 9X13 pan and bake at 350 for 35-40 minutes.  Let the cake cool completely before topping with caramel sauce.

Caramel Sauce:

1 1/2 C. brown sugar, packed

3 TBL flour

1/4 tsp Kosher salt

1 1/4 C. water

2 TBL butter

1/2 tsp vanilla

* Whisk the brown sugar, flour and salt together and set aside.  In a medium saucepan, melt the butter.  Add the flour mixture and water and stir until smooth.  Bring the mixture to a boil, stirring constantly.  When it starts to boil, turn the heat down a little- so it stays at a simmer- and stir for three minutes.  Remove from heat and add vanilla.  Let it sit for 5 minutes before pouring over the cake.  We cut the cake into individual servings then let people add as much caramel sauce as they want to their cake.  Garnish with whipped cream!

Tips:

• The recipe makes a lot of Caramel Sauce- we really drench the cake in it.  If you find you have a lot leftover, half the recipe next time you make it.  Use any leftover sauce to dip apples or bread in.
• I make the cake a day ahead so it's completely cooled.  The sauce adds warmth and moisture to it.