You can never have too many pumpkin recipes! You’re gonna love this one! A spicy pumpkin cake with a caramel/pecan glaze that’s baked into the cake. After baking, invert the cake on a tray and it’s ready to eat!
Caramel Topping
1 cup brown sugar
1/2 cup butter
1/4 cup whipping cream or heavy cream
1 1/2 cup chopped pecans
Mix the above ingredients in a saucepan on low until melted. Pour into ungreased 9×13 pan and sprinkle the pecans.
Ingredients
2 3/4 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon pumpkin pie spice
1 cup oil
1 1/2 cup sugar
4 eggs
1 can (15 oz) pumpkin
Directions
- Preheat oven to 350 degrees.
- In a separate bowl, sift all dry ingredients together.
- In the bowl of a stand mixer, beat the sugar and oil together. Add eggs one at a time beating after each addition. Add pumpkin.
- Slowly beat in dry ingredients until combined. Spoon batter over the pecan/caramel mix. Bake for 30 minutes. Cool 10 minutes and invert on a tray.
It’s so sticky and yummy and spicy and nutty and gooey!!!
