Thursday, October 1, 2015

Caramel Pumpkin Sheet Cake

I took this to a ladies Bible Study at church last week. I liked that it made a jelly roll pan and everyone really enjoyed it.

Caramel Pumpkin Sheet Cake

1 (15 ounce) can pumpkin, not pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt

6 Tablespoons butter
½ cup heavy cream
1 cup brown sugar
2 cups powdered sugar
2 teaspoons vanilla

Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with cooking spray.

In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

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