Categories: Dessert

Ingredients

• 2.67 cups butter, room temperature
• 1.33 cups evaporated cane juice
• 1.33 cups brown sugar
• 4 tsp vanilla
• 2.67 cups pumpkin
• 2.67 ea eggs
• 2 cups buttermilk
• 5.33 cups unbleached flour
• 1 TB baking powder
• 1 TB baking soda
• 2.67 TB pumpkin spice
• .44 teaspoons sea salt
• CARAMEL WHIPPED CREAM
• .375 cups caramel
• 2.54 cups heavy cream
• GLAZE
• 12 TB butter, melted
• 1 cup milk, warmed
• 2 cups brown sugar
• 8 cups powdered sugar

Directions

1. Combine butter, sugars & vanilla in mixer.

2. Beat until light and fluffy.

3. Add pumpkin.

4. Add eggs a few at a time.

5. Let mix while measuring dry ingredients.

6. Add buttermilk alternately with dry ingredients to wet & mix.

7. Spread very evenly.

8. Bake until done but make sure that you do not overbake!

9. CARAMEL WHIPPED CREAM: If necessary warm caramel until a little runny but not hot. Pour into mixer with heavy cream and whip until very fluffy.

10. ASSEMBLY: When cakes are down, flip 1st one over then spread with caramel whipped cream, next flip over 2nd sheet pan on top and then freeze until hardened. Cut into 24 pieces then pour glaze over each piece.

11. Let harden then use pumpkin stencil with cinnamon.

Email to a friend | Print this recipe | Back