- 4 eggs
- 1 cup canola oil
- 2 cups sugar
- 1 – 15oz can of pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- Pumpkin Cream Filling
- 1 – 8 ounce package cream cheese
- 1/3 cup canned pumpkin
- ¼ cup sugar
- ½ teaspoon cinnamon
- Pumpkin Spice Caramel
- Pumpkin Spice Caramel Sauce recipe
- 1 cup pecans, chopped
Directions
Pre-heat oven to 350 degrees. Grease two 9-inch round cake pans, with cooking spray and lightly dust with some flour, then set aside.
Mix eggs, oil, sugar and pumpkin in a large bowl. Sift remaining ingredients and add to the pumpkin mixture. Mix well and pour into greased jelly roll pan. Bake for 20-25 minutes. Remove from oven, and set on cooling racks until completely cooled. (I sometimes will stick mine in the fridge to speed up the process, and I like it cold too!)
Prepare filling while cakes are cooling.
In a mixing bowl beat together cream cheese, pumpkin, sugar, and cinnamon until well combined and thick.
Place one cake layer on a serving plate, I like to use a cake stand. Evenly spread the filling on top of the bottom layer, then add the second cake on top, set in the fridge while you prepare the caramel sauce to allow filling to set.
Allow sauce to cool and thicken 10 minutes before you drizzle it on the cake.
Once it has slightly cool pour over cake and allow it to run down the sides. Pour from the center out, and then top with the chopped pecans.
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