The Pioneer Woman Tasty Kitchen
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Pumpkin Pound Cake with Caramel Walnut Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Serve with the warmed caramel sauce and you will thank me later! Enjoy!

Ingredients

  • FOR THE POUND CAKE:
  • 1-½ cup Butter, Softened
  • 2-¾ cups Sugar
  • 6 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 3 cups Flour
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves
  • ¾ cups Canned Pumpkin Puree
  • FOR THE CARAMEL SAUCE:
  • 1 cup Brown Sugar
  • ½ cups Heavy Cream
  • ¼ cups Light Corn Syrup
  • 2 Tablespoons Butter
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice
  • ½ cups Walnuts, Chopped

Preparation

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.

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.

Bake in a 350ºF 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.

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.

To serve, slice or cube pound cake and drizzle generously with caramel sauce. Enjoy!

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One Review

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Profile photo of katejudy311

katejudy311 on 11.23.2011

I only made the sauce to add to a trifle I made with pumpkin cake and whipped cream. The sauce is delicious. It was super easy to make. I will definately make it again!

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