Bake this delicious nutty gingerbread cake topped with ice cream and served with sauce – perfect holiday gift.
Pumpkin Gingerbread with Caramel Sauce
- Prep Time 20 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2To remaining crumb mixture, add all remaining gingerbread ingredients; mix well. Pour evenly over crumb crust in pan.
-
Step3Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
-
Step4In 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
520
Calories
27g
Total Fat
5g
Protein
65g
Total Carbohydrate
41g
Sugars
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
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