Ingredients
Cake
- 2 cups granulated sugar
- 15 ounces pure pumpkin puree one 15-ounce can, not pumpkin pie filling
- 1 cup avocado oil or any vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- shortening for greasing the pan, I use Crisco
Caramel Frosting
- 6 tablespoons salted butter
- ½ cup heavy cream
- 1 cup brown sugar packed
- 2 cups powdered sugar
- 2 teaspoons vanilla
For Decorating (optional)
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
GreenLife Half Cookie Sheet Pan This is what I always use for my sheet cake recipes
Farberware Mixing Bowls You'll need a good large mixing bowl for this
Farberware Measuring Cups This is just a great set of measuring cups
Measuring Spoons I love this set of measuring spoons
3 Qt Sauce Pan For preparing the frosting
Whisk For mixing it all together
Spatula For spreading it out once you pour it
Method Start Cooking
Cake
- Preheat the oven to 350°F. Grease a half-sheet pan well with shortening so every square lifts out cleanly.
- In a large bowl, whisk together the sugar, pumpkin, and oil until smooth.
- Add the eggs and whisk again until well combined.
- Add the flour, baking powder, cinnamon, and salt. Mix until the batter is smooth and creamy with no dry streaks.
- Pour the batter into the prepared pan and spread it evenly to the edges.
- Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
Caramel Frosting
- In a medium saucepan, combine the butter, heavy cream, and brown sugar. Stir over medium heat until the mixture begins to boil.
- Remove from the heat and let it cool for 6 minutes.
- Add the powdered sugar and vanilla and whisk until smooth.
- Pour the frosting over the cooled cake right away and spread it to the edges before it starts to set.
- Let the frosting set, then cut into 40 squares. Decorate with fall sprinkles or edible gold leaf if you like.
Nutrition
Video
Notes
Use 100% pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced and will throw off the cake.
My original recipe card calls for 2 teaspoons of baking soda. I prefer baking powder, so I double it to 4 teaspoons (that is 1 tablespoon plus 1 teaspoon). Either one works.
I use avocado oil, but any neutral vegetable oil works.
If you are serving right from the pan, a quick spray is plenty. If you want to lift the squares out onto a platter, grease the pan really well. I use Crisco.
Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
The caramel frosting starts to set as it cools, so have your cake completely cooled and your spatula in hand before you stir in the powdered sugar. Pour it on and spread it right away. For 40 even squares, cut the cake 5 across and 8 down. A pinch of fall sprinkles or a flake of edible gold leaf on each square makes it party-ready.
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