A slice of pumpkin cake can look finished before it reaches the table. For a spoon-dessert feel, start with a little warm brown sugar sauce on the plate and set the cake on top. The underside picks up the sauce as you cut into it, and the top stays free for a scoop of ice cream or a few toasted pecans.
Use a cake you already know
Our two-ingredient pumpkin cake makes an easy base. Bake and cool it as directed so it will slice without breaking apart. A slice of pumpkin loaf works too. If you’re serving it chilled or at room temperature, a warm sauce is enough to give each bite a temperature contrast.
Start with a thin puddle
For a simple syrup, heat equal volumes of brown sugar and water in a small saucepan, stirring until the sugar dissolves. Simmer until the syrup coats a spoon, then take it off the heat. It will thicken a little as it cools. Add a pinch of salt if you want to soften the sweetness, and let the syrup cool from hot to warm before plating.
Spoon a little sauce into a shallow bowl and set the slice over it just before serving. Leave the extra sauce in a small pitcher so guests can add more as they go.
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