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Pumpkin Gingerbread with Caramel Sauce

Pumpkin Gingerbread with Caramel Sauce
  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 19
  • Servings 12
Bake this delicious nutty gingerbread cake topped with ice cream and served with sauce – perfect holiday gift.
Updated November 15, 2010

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

Steps

  • 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.

  • Get a head start on holiday gift giving with this extra-special buttery-crusted gingerbread and luscious caramel sauce, perfect for those gingerbread lovers on your list. Bake it in a decorative disposable pan with a lid, and pour the sauce into a pretty glass jar.

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
14g
70%
Trans Fat
1g
Cholesterol
75mg
26%
Sodium
320mg
13%
Potassium
410mg
12%
Total Carbohydrate
65g
22%
Dietary Fiber
2g
7%
Sugars
41g
Protein
5g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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