Comments on: Pumpkin Sheet Cake with Caramel Frosting

By: Susan

Susan — Thu, 19 Oct 2023 02:11:28 +0000

I love this pumpkin cake. It’s definitely a crowd pleaser. I double the frosting recipe to make for a richer cake. I also let the butter and brown sugar sit on low for 10 min to dissolve the brown sugar. It works great. I also sift the powdered sugar to prevent lumps.

By: HOLLY

HOLLY — Mon, 11 Sep 2023 00:35:31 +0000

This is the only pumpkin cake I make anymore. I look forward to it every year. It’s. So. Good!

By: Melissa

Melissa — Mon, 31 Oct 2022 18:55:33 +0000

In reply to Valerie B. Yes, I think it would work great. Most cupcakes take 12-18 minutes to bake and I bet these would be close to normal. I'd start them cooking and at 13 or 14 minutes I'd check on them. I like to touch the cupcake lightly. If the indent remains, it needs to cook longer. If it springs back, it's done. Just add a few minutes at a time, checking after each time to get the best time for these.

By: Valerie B

Valerie B — Sat, 29 Oct 2022 02:16:31 +0000

Could this recipe be used for cupcakes? And would the baking time change?

By: tulsi

tulsi — Sun, 05 Nov 2017 16:59:22 +0000

This is a superb recipe in every way! lThe cake is fluffy and tender and the icing is “gilding the lilly.” I also tried it substituting 1/4 c of the sugar with 1/4 c of molasses to give a ‘gingerbread” version, and that was wonderful too.
Thanks for the recipe.

By: Melissa

Melissa — Wed, 07 Sep 2016 20:23:17 +0000

In reply to Mollie @Sprinkles of Life. You're so welcome! And come, come, come! I'll feed you dinner and if you come in two years you can stay in my basement :)

By: Mollie @Sprinkles of Life

Mollie @Sprinkles of Life — Wed, 07 Sep 2016 12:48:30 +0000

Yum!! Loving all the Pumpkin Week recipes!! Thanks for all the work you put in and for sharing!! Love reading all your good ideas and what’s happening in your world! I’ve been to Utah but really need to hit up the Zion area!