Pumpkin Cake & Caramel Cider Sauce

1 c. sugar

1 1/2 c. flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

3/4 c. oil

1 (15 oz) can pumpkin

2 eggs

Combine the first 6 ingredients. Add oil, pumpkin and eggs. Whisk until blended. Pour into a greased 9x13 pan. Bake at 325 for 30 minutes. Cool and top with the sauce before serving.

Cider Caramel Sauce

1/2 c. brown sugar

1 Tbsp. cornstarch

2/3 c. apple cider

2 Tbsp. heavy cream

1 Tbsp. butter

salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi 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.