Pumpkin Cake with Caramel Cider Sauce

For the cake: Combine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9×13 pan. Bake at 325F for 30 minutes. Cool and top with the sauce before serving.

For the caramel sauce: In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over medium-high heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes.

Top cake with vanilla ice cream if you want and drizzle sauce over it.