Pumpkin Pound Cake With Caramel Walnut Sauce Recipe

Name: Pumpkin Pound Cake With Caramel Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POUND CAKE:; 1-1/2 cup Butter, Softened; 2-3/4 cups Sugar; 6 whole Eggs; 2 teaspoons Vanilla Extract; 3 cups Flour; 1 teaspoon Cinnamon; 1/4 teaspoons Ground Nutmeg; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 3/4 cups Canned Pumpkin Puree; FOR THE CARAMEL SAUCE:; 1 cup Brown Sugar; 1/2 cups Heavy Cream; 1/4 cups Light Corn Syrup; 2 Tablespoons Butter; 1 teaspoon Vanilla Extract; 1 teaspoon Pumpkin Pie Spice; 1/2 cups Walnuts, Chopped

Servings: persons

FOR THE POUND CAKE:
1-1/2 cup Butter, Softened
2-3/4 cups Sugar
6 whole Eggs
2 teaspoons Vanilla Extract
3 cups Flour
1 teaspoon Cinnamon
1/4 teaspoons Ground Nutmeg
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
3/4 cups Canned Pumpkin Puree
FOR THE CARAMEL SAUCE:
1 cup Brown Sugar
1/2 cups Heavy Cream
1/4 cups Light Corn Syrup
2 Tablespoons Butter
1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1/2 cups Walnuts, Chopped

1
In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add vanilla extract. In a separate bowl, mix flour, cinnamon, nutmeg, baking powder, salt, ginger and cloves. Add dry ingredients slowly, alternating additions with the pumpkin. Mix just until combined.
2
Pour into two greased and floured loaf pans. I like to put parchment paper on the bottom of the pans to make sure they come out well.
3
Bake in a 350u00b0F oven for about 70 minutes, until an inserted toothpick comes out clean. Cool in the pans for about 10 minutes, then remove to a wire rack.
4
Meanwhile, make the sauce by combining brown sugar, cream, corn syrup and butter. Bring mixture to a boil and continue to boil on low for 5 minutes. Remove from heat and add in vanilla, pumpkin pie spice and walnuts.
5
To serve, slice or cube pound cake and drizzle generously with caramel sauce. Enjoy!

1401

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE POUND CAKE:, 1-1/2 cup Butter, Softened, 2-3/4 cups Sugar, 6 whole Eggs, and more.

Yes, Pumpkin Pound Cake With Caramel Walnut Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pound Cake With Caramel Walnut Sauce

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