I was lucky enough to be invited to a very special program and Thanksgiving feast this week. Fantastic foods, good company and the cutest singing Native Americans I have ever seen! My 5 year old daughter, or shall I say, “Enchanted Butterfly” and her pre-k class at The Little School preschool did such a good job! Enchanted Butterfly has been SO excited about this performance, girlfriend loves the stage, and couldn’t wait for the day of her big debut. As I have been frantically running around getting recipes together and doing some Christmas shopping, this event is what has really put me in the mood for Thanksgiving. I love turkey day, it is truly one of my most favorites. The ease and simplicity of spending this special day with loved ones eating and chatting too much is priceless.
Since dessert is my favorite food group, it was an obvious choice that I would bring a sweet treat to the feast. I needed something packed with all kinds of Fall flavors and yet could feed a large group. When I came across caramel pumpkin sheet cake from Chef-in-Training, I knew I had a winner. Friends, this cake is out of this world! The combination of pumpkin and caramel is always a good duo, but this treat left everyone wanting the recipe. It is perfect to enjoy with friends and family this Thanksgiving!! Happy eating!
Caramel Pumpkin Sheet Cake
- 1 (15 ounce) can pumpkin
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 Tablespoon butter
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 2 cups powdered sugar
- 2 teaspoons vanilla
- Preheat oven to 350.
- Spray a jelly roll pan (15x10x1) with cooking spray
- In large mixing bowl, combine pumpkin, sugar and oil.
- Add eggs and beat until combined well.
- In a medium size bowl, whisk flour, baking soda, cinnamon and salt together.
- Add the flour mixture into the batter and combine.
- Pour batter into the prepared pan.
- Bake for 25-30 minutes, and let cool on a wire rack.
- Combine butter, cream and brown sugar in a medium sauce pan.
- Stir over medium heat until mixture begins to boil.
- Remove from heat and let the frosting cool for 6 minutes.
- Slowly add powdered sugar and vanilla and mix well.
- Pour evenly over the warm cake.
Enjoy! XO, Carrie
Recipe courtesy of Chef-in-Training