Caramel Pumpkin Sheet Cake
This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!
Servings 20
Calories 379kcal
Ingredients
- 15 ounces canned pumpkin puree NOT filling
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Frosting
- 6 Tablespoons butter
- 1/2 cup heavy cream
- 1 cup brown sugar
- 2 cups powdered sugar
- 2 teaspoons vanilla
Instructions
- 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.
Frosting
- 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.
Nutrition
Calories: 379kcal | Carbohydrates: 54g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 214mg | Potassium: 92mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3549IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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