CARAMEL CIDER PUMPKIN SHEET CAKE

I cannot help it, I am still in pumpkin treat heaven. The frosting is the Queen of this recipe. Even my friend, who does not like pumpkin, adored this sheet cake. It is that good and is even more moist the second day. It's hard to eat just one piece so I cut some even smaller, ha! They are especially yummy with a cold glass of milk or a cup of coffee or tea!! 
Don't they just scream "Fall"!! 
Yum  

CARAMEL CIDER PUMPKIN SHEET CAKE

INGREDIENTS

Cake

• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt

Frosting

• 6 Tablespoons butter
• 1/4 cup heavy cream
• 1/4 cup apple cider
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla

DIRECTIONS

Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with cooking spray.
In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

While cake is cooling combine butter, cream, cider and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Add more powdered sugar if not quite thick enough. Spread over cake. Spread fast as frosting will begin hardening up pretty quickly.

I found the lil pumpkin picks at Hobby Lobby for $1.20. They'd be so cute in cupcakes too!!

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