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1
To make the cake, position a rack in the center of the oven and preheat the oven to 350F.
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2
Lightly butter a 13 x 9-inch baking pan.
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3
Sift together the flour, baking powder, baking soda, cinnamon, and salt.
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4
Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on high speed until the mixture is light and fluffy, about 3 minutes.
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5
One at a time, beat in the eggs.
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6
Beat in the pumpkin.
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7
If the mixture curdles, do not worry.
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8
With the mixer on low speed, beat in the flour mixture in 3 additions, beating until smooth after each addition and scraping down the sides of the bowl as needed.
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9
Spread in the baking pan.
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10
Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
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11
Meanwhile, make the sticky toffee sauce.
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12
Melt the brown sugar, butter, and corn syrup in a heavy-bottomed large saucepan over medium heat, stirring often to help dissolve the sugar.
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13
Whisk in the cream and bring to a boil, taking care that the mixture does not boil over.
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14
Cook uncovered, whisking often, until the sauce is glossy, smooth, and thick enough to nicely coat a wooden spoon, about 8 minutes.
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15
Turn off the burner so the sauce is kept warm by the burners residual heat.
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16
When the cake is done, transfer it to a wire cake rack.
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17
Using a meat fork, pierce the cake all over.
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18
Pour and spread about 1 cup of the toffee sauce over the cake.
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19
Let stand for 10 minutes.
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20
Spoon the warm cake into individual bowls, top with more of the warm sauce, and garnish with a dollop of whipped cream.
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21
Serve immediately.
