Caramel Pecan Pumpkin Bundt Cake

Preheat oven to 350 F.

Combine oil and sugar in mixing bowl and beat until combined. Then add the eggs one at a time, beating on medium high until light and fluffy.

Measure out flour into a medium sized bowl then add soda, cinnamon, nutmeg, cloves, ginger and salt and stir into the flour. Slowly add dry ingredients to wet ingredients. Make sure that you take time to scrape the side of the bowl once or twice. Continue to blend on low speed.

When dry ingredients are completely incorporated gradually add the pumpkin, scrape sides of bowl and beat on medium for another minute. Fold in 1 cup of chopped pecans. Reserve the remaining 1/2 cup of pecans for garnish.

Pour batter into a well greased bundt or 9×13 cake pan. Bake at 350 F for 50 minutes for a bundt pan, 35-40 for a 9×13 pan or until a toothpick comes out clean when poked in the center of the cake. Remove cake from oven and set it on a rack. Allow to cool slightly before pouring caramel frosting over cake.

For my Never Fail Caramel Frosting:
In a saucepan over medium low heat, melt butter, sugar and salt together, whisking continually until butter is melted and caramel is bubbly. Remove from heat and whisk in vanilla and milk. Let it cool for 2 minutes then add in powdered sugar and whisk until thick and smooth. Spoon over cake, and garnish with reserved 1/2 cup of chopped pecans.