Pumpkin Pudding Cake With Toffee Sauce (Edit recipe)

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This Pumpkin Pudding Cake recipe is pure fall comfort. It is the perfect dessert to whip up for a cozy fall gathering. Moist, full of warm spice, and drizzled with buttery toffee sauce that makes sweater weather worth celebrating.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 8

Ingredients

Pumpkin Cake

2 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Cinnamon, Ground
0.5 tsp Pumpkin Pie Spice - Primal Palate
0.5 tsp Salt
1 cup Butter, Unsalted
0.666 cup Light Brown Sugar
0.666 cup Granulated White Sugar
4 whole Eggs
1.75 cup Pumpkin Purée

Toffee Sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 13x9-inch baking pan.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a large bowl, beat the butter and brown sugar with an electric mixer on high until light and fluffy, about three minutes. Beat in the eggs one at a time, then add the pumpkin. (If the mixture looks a little curdled, don’t worry—it will smooth out once the dry ingredients are added.)
With the mixer on low, add the dry mixture in three additions, scraping the bowl as you go. Spread the batter evenly in the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
While the cake bakes, make the toffee sauce. Melt the butter and brown sugar in a heavy saucepan over medium-low heat, stirring often. Whisk in the cream and corn syrup and bring to a gentle boil (watch closely so it doesn’t boil over). Cook, whisking often, until the sauce is glossy and smooth, about eight minutes. Turn off the heat but leave it on the burner to keep the sauce warm.
When the cake is done, transfer the pan to a wire rack. Use a fork to poke holes all over the warm cake, then pour about a cup of the sauce evenly over the top. Let it stand for ten minutes to soak in. Keep the remaining sauce warm, whisking if needed.
Cut into squares, drizzle with extra warm sauce.

Notes

To make it even more decadent, top with whipped cream and sprinkle with pumpkin pie spice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	870
Fat:	51 g
Carbohydrates:	96 g
Protein:	22 g
Cholesterol:	150 g
Sodium:	326 mg
Fiber:	2 g
Sugars:	61 g
Sugar Alcohol:	0 g
Calculated per serving.