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Pumpkin Pound Cake with Walnut Caramel Sauce

Pumpkin Pound Cake with Walnut Caramel Sauce

Westport, CT


2 cups sugar
1 1/2 cups butter
1 teaspoon vanilla
6 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin


1 cup firmly packed brown sugar
1/4 cup natural maple syrup or dark corn syrup
1/2 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla
1/2 to 1 cup walnuts

Heat oven to 350 degrees. Grease and flour a Bundt pan.

In a mixing bowl, cream sugar and butter. Add vanilla and eggs; beat well. Add flour, baking powder, salt, cinnamon and ginger. Slowly mix into creamed mixture, alternately with the canned pumpkin. Beat well after each addition. Pour batter into prepared Bundt pan. Bake at 350 degrees for 60-70 minutes. Toothpick inserted in the middle should come out clean. Cool for 10-15 minutes before turning out onto a serving plate.


In a medium saucepan, combine brown sugar, syrup, heavy whipping cream, butter, and salt. Bring to a boil over medium heat; stirring constantly. Reduce heat to low; simmer for 5 minutes, stirring constantly. Remove from heat. Add vanilla and walnuts. Serve sauce warm over cake.

This cake is the perfect touch to an autumn meal - but I like it any time of year.