Caramel Pumpkin Sheet Cake
Servings 20 servings
Ingredients
Pumpkin Sheet Cake
- 15 oz pure pumpkin puree
- 2 Cups granulted sugar
- 1 Cup vegetable oil
- 4 eggs
- 2 Cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Cream Cheese Frosting
- 4 oz cream cheese softened
- ½ stick unsalted butter softened
- 1 tsp vanilla extract
- 3 Cups powdered sugar
Pumpkin Spice Caramel Sauce
- 6 Tablespoons International Delight® Pumpkin Pie Spice Coffee Creamer
- ½ Cup granulated sugar
- ¼ Cup light brown sugar
- ½ teaspoon pumpkin pie spice
- ½ stick 4 Tablespoons unsalted butter
- 1 Tablespoons corn syrup
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla
Instructions
Pumpkin Sheet Cake
- Preheat oven to 350 degrees. Place pumpkin, granulated sugar, oil and eggs into a large bowl. Whisk until combined. In a separate bowl mix together the flour, baking soda, pumpkin pie spice and salt. Slowly add in the dry ingredients into the wet until just combined.
- Pour mixture into greased 17x11 inch baking sheet for 18-20 minutes until toothpick inserted into the center comes out clean. Place on a wired rack and let cool completely.
Cream Cheese Frosting
- Cream the cream cheese and butter together.
- Add the vanilla, add the powdered sugar in ½ Cup at a time until fully incorporated.
- Once cake is cooled, frost the top of the sheet cake.
Pumpkin Spice Caramel Sauce
- Place all of the ingredients except for the vanilla into a medium sized sauce pot. Bring to a boil over medium high heat, reduce to low. Simmer on low for 6 minutes. Take off the heat, add in the vanilla, let cool slightly.
- Drizzle over cake while it is still warm, enjoy!