Pumpkin Gingerbread with Caramel Sauce

Bake this delicious nutty gingerbread cake topped with ice cream and served with sauce – perfect holiday gift.

  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 19
  • servings 12

Ingredients

Gingerbread

2 1/4
cups all-purpose flour
1/2
cup granulated sugar
2/3
cup butter or margarine
3/4
cup coarsely chopped pecans
1 1/2
teaspoons ground ginger
1
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon ground cloves
3/4
cup buttermilk
1/2
cup light molasses
1/2
cup canned pumpkin (not pumpkin pie mix)
1
egg

Sauce

1/2
cup butter or margarine
1 1/4
cups packed brown sugar
2
tablespoons light corn syrup
1/2
cup whipping cream

Topping

Ice cream, if desired
Chopped pecans, if desired
  • 1 Heat oven to 350°F. In large bowl, mix flour and granulated sugar. With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups crumb mixture in bottom of ungreased 9-inch square pan.
  • 2 To remaining crumb mixture, add all remaining gingerbread ingredients; mix well. Pour evenly over crumb crust in pan.
  • 3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
  • 4 In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream; return to boiling. Remove from heat. Serve warm sauce over warm gingerbread. Top with ice cream; sprinkle with chopped pecans.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    520
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    2g
    2%
      Sugars
    41g
    41%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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