Every once in a while, I make something that bumps to the top of my list of posts. This is one of those recipes.
The cake is the same recipe I use for Pumpkin Sheet Cake with Cream Cheese Frosting, but baked in a 9×13 pan so it’s thicker. While it’s still hot from the oven, poke it full of holes and pour warm caramel sauce over the top.
The caramel soaks into the cake, infusing one perfect fall flavor with another. Amazing!
Here’s what you’ll need: [Read more...]