Imagine a dessert that captures the essence of fall in every single bite - a moist, spiced pumpkin cake dripping with rich salted caramel sauce and crowned with crunchy candied pecans. This isn't just another cake; it's a sensory journey that transforms an ordinary dessert into an extraordinary culinary experience. Whether you're hosting a cozy family gathering or looking to impress your friends with a show-stopping treat, this Pumpkin Cake with Salted Caramel Sauce and Candied Pecans is guaranteed to make your taste buds dance and your guests swoon.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 70 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup salted caramel sauce
- 1 cup candied pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate large bowl, combine sugar, pumpkin puree, vegetable oil, and eggs. Whisk vigorously until the mixture is smooth and well blended, creating a uniform orange-colored batter.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 35-40 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with no wet batter.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, drizzle the salted caramel sauce generously over the top of the cake, allowing it to cascade down the sides.
- Sprinkle the candied pecans evenly across the top of the cake, creating a crunchy and decorative topping.
- Slice into 12 equal portions and serve. The cake can be enjoyed at room temperature or slightly warmed.
Tips
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold dry and wet ingredients to maintain the cake's light, fluffy consistency. Overmixing can lead to a tough, dense cake.
- Check Oven Accuracy: Use an oven thermometer to confirm the correct baking temperature, as some ovens can be slightly off.
- Cool Completely: Allow the cake to cool entirely before adding caramel sauce to prevent it from becoming too runny.
- Store Smartly: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- Make Ahead: The candied pecans and caramel sauce can be prepared in advance to save time on baking day.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: g
Cholesterol: 55mg
