This recipe came from the blog Arctic Garden Studio, a blog about living, eating and gardening in Fairbanks, Alaska. She came up with this recipe to use up some pumpkin she had leftover, when the pumpkin shortage of that year did not materialize. It calls for a 10 by 15 inch pan, but I used a 10 by 13 and it came out fine. The frosting, which contains dulce de leche, is an interesting take on the regular cream cheese frosting. It has a slight caramel flavoring that complements the cake nicely. My tasters at Discovery Creative had no complaints and the cake was gone quickly.