| 1 c. Sugar | 1/2 tsp. Salt |
| 1 1/2 c. Flour | 3/4 c. Oil |
| 1 1/2 tsp. Baking Powder | 1 (15oz.) can Pumpkin |
| 1 1/2 tsp. Baking Soda | 2 Eggs |
| 1 1/2 tsp. Cinnamon |
Combine the first six ingredients. Add oil, pumkin and eggs. Whisk until blended. Pour into a greased 9×13 pan. Bake at 325 for 30 minutes. Cool and top with the sauce before serving.
Cider Caramel Sauce:
| 1/2 c. Brown Sugar | 2 Tbs. Heavy Cream |
| 1 Tbs. Cornstarch | 1 Tbs. Butter |
| 2/3 c. Apple Cider | Salt, to taste |
In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over medium-high heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes. Top with vanilla ice cream if you want and drizzle sauce over it.
