American Pumpkin with Caramel Sauce (Dairy Free)

This exquisite pumpkin cake will impress your most discerning guests. Made with fresh ginger, warm spices, molasses and pumpkin, it is flavorful and aromatic. Serve it with caramel sauce for a delightful treat. Although the caramel sauce is not dairy-free, it can be easily substituted for your favorite dairy-free frosting or topping.

 

 

The Cake 🎥

YOU WILL NEED

GINGER CAKE MIX
WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
1 cup pure pumpkin purée (8oz, 250g) 
2 tablespoons mild, unsulphured molasses (45g)
2 tablespoons peeled, finely grated ginger (15g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x13-inch baking pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the pure pumpkin purée, molasses and grated ginger and beat on low speed until just combined.
  • Add the ginger cake mix and mix on low for one minute until well combined.
  • Pour batter into prepared pan and bake for 35-40 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding and allow to cool completely before slicing.

 

The Sauce 

YOU WILL NEED

INGREDIENTS

½ cup light brown sugar (100g)
¼ cup heavy cream (60g)
2 tablespoons salted butter (28g)
1 teaspoon vanilla extract 

 

INSTRUCTIONS
  • Place sugar, heavy cream and salted butter in a small saucepan and bring to a gentle boil over medium-low heat. Simmer on low for about 2 minutes until thickened, whisking occasionally.
  • Remove from heat, then stir in vanilla extract.
  • Drizzle caramel sauce over cake just before serving.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.