Salted Caramel Pumpkin Oatmeal Cake

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 1/2 cups Quick oats

• Baking & Spices

  • 1 4 cup caramel ice cream topping + 1 teaspoon
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 1/2 cups Flour
  • 1/2 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/4 tsp Sea salt, coarse ground
  • 1/2 cup Shortening
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Marshmallow cream

Found on insidebrucrewlife.com

Description

Directions

• Cream the shortening and sugars. Add the pumpkin, vanilla, and eggs and beat until mixed.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add to the other mixture. Stir in the quick oats.
• Spread the mixture in a greased 9x13 pan. Bake at 350 degrees for 24 minutes. Cool completely.
• Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. Slowly add the powdered sugar until mixed in. Spread on the cooled cake.
• Drizzle the top of the cake with the the reserved caramel topping. Use a knife to gently swirl it into the frosting. Cut into 24 squares. Store the cake in a sealed container on the counter.