Sort ingredients
katidid95
QR Code
Listen
Pdf
Preheat oven to 350F. Butter a 9x13" sheet pan and line the bottoms with parchment paper.
In a large mixing bowl, combine eggs, brown sugar, and olive oil. Beat vigorously for 2 minutes.
Add the yogurt, pumpkin puree, and vanilla. Mix until well incorporated.
Add the baking soda, baking powder, pumpkin spice, ground cinnamon, and salt. Mix until smooth.
Add the flour and mix just until combined.
Transfer the cake batter to the prepared sheet pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
Combine the espresso shots and maple syrup in a glass, then mix to combine. If desired, add 2-3 tbsp. rum.
After you take the cake out of the oven, use a skewer to poke small holes all throughout the cake.
Evenly spoon the maple espresso syrup over the cake.
Let cool completely in the pan.
Combine the softened cream cheese, butter, cinnamon, and vanilla in a stand mixer fitted with the whisk attachment. Beat until smooth, scraping down the sides with a spatula as needed, about 3-4 minutes.
Gradually add 1 cup of powdered sugar, beating 2-3 minutes in between each addition, until a light and fluffy frosting.
Spread the frosting over the cooled cake, then add a drizzle of softened caramel if desired.