Pumpkin Ginger Cake with Caramel Sauce (Dairy Free) (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
2. If using a Bundt pan, apply a baking spray made with flour.
3. Beat eggs at high speed for 3-5 minutes until light and fluffy.
4. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
5. Add the pure pumpkin purée, molasses, grated ginger and the ginger cake mix beat on low speed until well combined.
6. Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
7. Cool in baking pan for 5-10 minutes before unmolding and allow to cool completely before slicing.

The Sauce

1. Place sugar, heavy cream and salted butter in a small saucepan and bring to a gentle boil over medium-low heat.
2. Simmer on low for about 2 minutes until thickened, whisking occasionally.
3. Remove from heat, then stir in vanilla extract.
4. Drizzle caramel sauce over cake just before serving.