...Yeah, this is a labor of love, and will take you at least 4 if not up to 5 hours worth of cooking and baking. (Because it calls for the candied pecans that I posted previously, AND, I also made home made caramel sauce with it, which takes foreeeeeeeeeeeeeeeeeeeeeeeeeeeever -dies-)

https://www.lemonblossoms.com/blog/.....eese-frosting/

Ingredients

For the Pumpkin Cake

2 cups all-purpose flour (used Bob's Mill new "1 to 1" gluten-free flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 cup vegetable oil or canola oil (used 3/4 cup, its more than enough)
4 large eggs (used 1 cup regular applesauce as a binder)
1 cup light brown sugar packed (used 1/2 cup instead)
1/2 cup granulated sugar
1 (15-ounces) pumpkin puree
1 teaspoon vanilla extract

For the Salted Caramel Cream Cheese Frosting

1/2 cup unsalted butter room temperature (nope not used, still hate buttercream frostings)
8 oz cream cheese at room temperature
2 cups powdered sugar (did not use, the caramel sauce is more than enough sugar going in there)
1 cup caramel sauce * SEE NOTES
1 teaspoon vanilla extract
1/4 teaspoon salt omit if using the Homemade Salted Caramel Sauce

For the Topping:

1/2 cup candied pecans

Instructions

Make the Cake

Preheat the oven to 350º Fahrenheit. Lightly grease the bottom and sides of a 9 x 13 inch baking pan.
Sift the flour, baking powder, baking soda, salt, cinnamon and pumpkin spice into the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl (if using a hand mixer). Mix on low speed until combined.
In another bowl, combine the oil, eggs, brown sugar, granulated sugar, pumpkin puree and vanilla and whisk until the mixture is smooth.
With the mixer on low speed, slowly add the wet ingredients to the dry. The batter will be thick.
Spread the batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely.

Make the Salted Caramel Cheesecake Frosting

Using a standing mixer fitted with a paddle attachment or in a bowl (if using a hand mixer), add the butter and beat until smooth, 1 to 2 minutes. Add the cream cheese and beat until fully incorporated and smooth.
Reduce the speed to low and add the powdered sugar a cup at a time. Mix until fully incorporated.
Beat in the vanilla and half of the caramel sauce. Mix until well combined. Add the rest of the caramel sauce and salt (omit the salt if using the homemade Salted Caramel Sauce recipe from the link above).
Use an offset or rubber spatula to spread the frosting evenly over the top of the cake. Top with candied pecans and serve.

Notes

To Make A Two Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through.
To make cupcakes bake for about 18 to 22 minutes. You should get about 2 dozen cupcakes.
CARAMEL: Use store-bought or this homemade Salted Caramel Sauce recipe. You will need 1 full recipe to make the frosting
I prefer using canned pumpkin puree.

Homemade Caramel Sauce: - https://www.lemonblossoms.com/blog/.....caramel-sauce/

Ingredients

1 cup sugar
1/4 cup water
1/2 cup heavy cream, warm
2 tablespoons unsalted butter at room temperature
1/2 teaspoon sea salt

Instructions

Combine the sugar and water in a small pot over medium-high heat.
Cook without stirring until the mixtures turns a deep amber color, about 8 to 10 minutes.
When the caramel is ready (deep amber) slowly whisk in the warm cream. Simmer for about 2 minutes. Remove from the heat and whisk in the butter and salt until well combined. Let it cool for a few minutes before transferring to a bowl or jar. Serve warm.

Give 35 minutes to get the cake(s) cooked - I used silicone baking molds, they wash very easily afterwards!

Please also note that with caramel, or making that kind of sauce, it MUST be cooked slow and low. If not, you'll end up with hard candy. So just keep stirring it, you'll get the desired result if you stick with it, so to speak. :P

Once both cakes were cooled - I layered on about half of the apple chutney you saw in my previous recipe - and the put on the other cake layer. I covered the whole thing in frosting, and then for good measure, I drizzled on the rest of the caramel sauce over it.

- Whew - So worth it!!!

Enjoy!