“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” - Erma Bombeck
Pumpkin Caramel Cake
[adapted from Baked Bree]
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks room temperature butter
1 ¼ cups brown sugar
1 large egg
2 teaspoons vanilla
1 cup canned pumpkin
1 cup caramel sauce
Preheat oven to 350°F. Spray an 8″x 8″ baking pan with cooking spray.
Mix together the flour, cinnamon, nutmeg, cloves, baking soda, and salt in a medium mixing bowl. In a separate bowl, cream the butter and brown sugar. Add the egg and vanilla and blend together. Add the pumpkin. Slowly add in the flour mixture, stopping when the batter is just combined.
Pour half of the batter into the prepared pan and bake for 10 minutes. Pour the caramel sauce over the first layer. Cover the caramel with the rest of the batter (the batter will be thick so you may have to spoon it on as evenly as you can). Put them back in the oven baking for another 30 minutes until a toothpick comes out clean. Let it cool before cooking.
These are delicious served with vanilla ice cream and more caramel sauce drizzled over the top.
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