Spread chopped pecans evenly on a cookie sheet and broil until golden brown or toasted to desired color. Remove from oven and turn heat down to 350 F. Cut parchment paper to fit the base of a 9″ springform pan. Wrap the sides of the pan around the base, lock into place and trim the edges of the parchment so there’s about a one-inch overhang. Coat pan and parchment with nonstick cooking spray.

Prepare the caramel by combining the brown sugar, heavy cream, salt and toasted pecans in a small bowl. Pour into the prepared pan and spread evenly.

Next, prepare the streusel. In a food processor, combine brown sugar, flour, butter, pumpkin spice and cinnamon, pulsing until small clumps form; set aside.

Now for the cake. In a medium bowl, cream butter and sugar. In a separate bowl, whisk together buttermilk, sour cream, pumpkin and eggs. Add to the butter mixture, mixing until combined. In a separate bowl, sift together flour, baking powder and baking soda. Gradually add dry ingredients into the pumpkin mixture until evenly combined.

Spread half of the cake mixture over the caramel using large spoonfuls and carefully spreading the mixture. Top with half of the streusel, then layer the rest of the cake mix and finish off with the remainder of the streusel. Bake for 30 to 45 minutes or until a knife poked into the center comes out clean.

Remove from the oven and allow cake to cool for 5 minutes. Run a knife around the sides to loosen. Place a platter on top of the springform pan and unlock before flipping onto the platter. Serve warm. Enjoy!