1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup packed light
2/3 cup granulated sugar
4 large eggs, at room temperature
1 (15 ounce) can solid-pack pumpkin (1 3/4 cups)
Sticky Toffee Sauce
1 cup packed light brown sugar
tablespoons (1 stick) unsalted butter
1/3 cup light corn syrup
1 1/2 cups
Sweetened whipped cream, for serving
To make the cake, position a rack in the center of the oven and preheat
the oven to 350 degrees F. Lightly butter a 13 x 9-inch baking pan.
Sift together the flour, baking powder, baking soda, cinnamon, and salt.
Beat the butter, brown sugar, and granulated sugar in a large bowl with
an electric mixer on high speed until the mixture is light and fluffy, about
One at a time, beat in the eggs.
Beat in the pumpkin. If the mixture curdles, do not worry.
With the mixer on low speed, beat in the flour mixture in 3 additions, beating
until smooth after each addition and scraping down the sides of the bowl as
Spread in the baking pan.
Bake until a wooden pick inserted in the center of the cake comes out clean,
30 to 35 minutes.
Meanwhile, make the Sticky Toffee Sauce. Melt the brown sugar, butter, and
corn syrup in a heavy-bottomed large saucepan over medium heat, stirring often
to help dissolve the sugar.
Whisk in the cream and bring to a boil, taking care that the mixture does
not boil over. Cook uncovered, whisking often, until the sauce is glossy, smooth,
and thick enough to nicely coat a wooden spoon, about 8 minutes.
Turn off the burner so the sauce is kept warm by the burner’s residual heat.
When the cake is done, transfer it to a wire cake rack.
Using a meat fork, pierce the cake all over.
Pour and spread about 1 cup of the toffee sauce over the cake.
Let stand for 10 minutes.
Spoon the warm cake into individual bowls, top with more of the warm sauce,
and garnish with a dollop of whipped cream.