Thursday, June 9, 2011

Pumpkin Pie Cake with Homemade Caramel Syrup

Normally, I pull out all things pumpkin in the fall, but I was kind of in the mood for something different and with friends coming for dessert, I whipped this up. The ice cream and caramel syrup on top gave it just the right zing...It was divine!
Pumpkin Pie Cake

1 can (29 oz ) canned pumpkin (I am partial to Libby's)
4 eggs
1 large can evaporated milk
1 1/2 cups sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 cube butter
1 package yellow cake mix

Mix pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg together until thoroughly mixed. Pour mixture into ungreased baking dish. Sprinkle dry cake mix evenly over top of wet mixture. Melt butter and pour over top. Bake at 350 for exactly 1 hour. Do not overbake. Serve with vanilla ice cream and caramel sauce.

Buttermilk Caramel Sauce:
Kate Jones and Sara Wells

3/4 cup buttermilk
1 1/2 cups sugar
1/2 cup real butter (no substitutions)
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4 quart pan. Bring mixture to a boil. and reduce heat to low. (Make sure it is still bubbling...) Cook, stirring very frequently for 7-9 minutes or until the syrup reaches a rich golden brown. Remove from heat and stir in vanilla.

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