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Warm Pumpkin Sticky Toffee Pudding Cake

This Warm Pumpkin Sticky Toffee Pudding Cake features a tender pumpkin cake with cozy spices and a buttery toffee sauce that seeps into every bite, making it a comforting dessert perfect for any occasion.
Print Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Comfort Food, Seasonal
Calories: 437
Ingredients Method Notes

Ingredients
  

For the pumpkin cake
  • 350 g all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 115 g unsalted butter, softened to room temperature
  • 200 g brown sugar
  • 50 g light molasses
  • 4 large eggs, room temperature
  • 420 g pumpkin puree (1 can) Use plain canned pumpkin puree, not pumpkin pie filling.
  • 1 teaspoon vanilla extract
  • 150 g milk, room temperature Bring to room temperature for better mixing.
For the toffee sauce
  • 115 g unsalted butter
  • 100 g brown sugar
  • 150 g heavy cream You can use half-and-half for a thinner result.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Vanilla ice cream, for serving Optional

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease the bottom of a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with a hand mixer until creamy. Add brown sugar and molasses, then beat until fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla.
  4. With the mixer on low, add half of the dry mixture and mix just until combined. Pour in all of the milk, then add remaining dry mixture. Mix only until no dry flour remains.
Baking
  1. Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes, or until a toothpick comes out mostly clean.
  2. While the cake bakes, combine butter, brown sugar, heavy cream, vanilla, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 2-5 minutes.
Finishing
  1. As soon as the cake comes out of the oven, poke holes across the surface with a chopstick and pour most of the warm sauce over the cake, saving some for serving.
  2. Cut the cake into 12 portions and serve warm with vanilla ice cream and additional sauce.

Notes

For best texture, serve the cake soon after warming it.