Happy Fall!!!

Hello Everyone! I am sad that summer is gone, but I am enjoying the cooler air! It actually felt like fall this morning when I went to feed the horses!

I thought I would share a yummy fall recipe. If you make it let me know if you liked it!

M.E.



Pumpkin Sheetcake

1 package (18.25 oz) Duncan Hines Spice Cake mix
3 large eggs
1 cup water
1 teaspoon pumpkin pie spice
1 cup solid pack pumpkin (Libbyʼs 100% pure pumpkin), not pumpkin pie mix

Heat oven to 350. Grease and flour a large cookie baking pan- 17 ½ x12 inches. (Or something close)

Combine cake mix, eggs, pumpkin pie spice and water in a large mixing bowl. Mix on medium speed about 2 minutes. On slowest speed, add pumpkin and mix just until combined. Pour into prepared pan and bake about 15 minutes, or until firm in the center and tests done. Allow to cool 10 minutes and the spread HOT Caramel Frosting over cake.

Caramel Frosting

½ cup (I stick) butter, melted
1 cup brown sugar
1/3 cup evaporated milk
1 teaspoon vanilla
2 cups powdered sugar

Melt the butter in a medium size saucepan. Stir in brown sugar and mix until dissolved. Bring to a boil and cook, stirring constantly for 2 minutes. Add milk and vanilla; continue to stir about 30 seconds. Remove from heat and stir in powdered sugar. Immediately pour over cake and spread quickly as this gets firm really fast.