Pumpkin Sheetcake with Caramel Frosting

In three short days,

FALL BEGINS!

 ~But it has already begun in my kitchen here in southern Illinois.

And that means I will begin making many of my tried and true recipes featuring pumpkin and apple flavors. And I have a TON of them!

I'm starting today by sharing a pumpkin sheetcake recipe that I made for a special group of ladies who enjoyed this moist cake with a creamy, butter frosting. Sheetcakes serve a large crowd so it is a nice addition for any fall parties coming up, and certainly would go over well at Thanksgiving also.

I found the recipe at one of my favorite food blogs, CHEF IN TRAINING.

Ingredients

• 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

FROSTING

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

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 15x10x1 inch baking sheet with cooking spray.
3. 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

1. 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.

ENJOY!