Hello everyone!

If you couldn’t tell I am on a major baking kick. It’s the fall season which means all my favourite flavours are at the forefront of all recipes. Pumpkin, caramel, and pecans are some to name a few. My love for these flavours was where this recipe was born. I made this recipe for Thanksgiving and it couldn’t have been more of a success. With only one slice left at the end of the night, I knew I had to take a moment to share it with you all. I highly recommend putting this on your ‘have to bake’ list this season. It is sure to be a crowd-pleaser and satisfy that sweet tooth we all seem to have at this time of year.

INGREDIENTS

FOR THE CAKE

• 2 cups of flour
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 1 3/4 cup pumpkin pie mix
• 2 cups of sugar
• 3/4 cups vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract

FOR THE FROSTING

• 1 cup of unsalted butter (room temperature)
• 4 cups of powdered sugar
• 2 tsp vanilla extract
• 1/2 caramel
• 1/4 salt

FOR THE CAKE ASSEMBLY

• Crushed Walnuts
• Caramel Sauce
• Honey

DIRECTIONS

FOR THE CAKE

1. Preheat your oven to 350°F and lightly your baking pans (I used 8 inch pans).
2. In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
3. In the bowl of a stand mixer, whisk together your pumpkin, sugar, oil, and vanilla. Mix until combined on medium speed for about 30 seconds
4. Add your dry ingredients to your wet mixer and mix until completely combined.
5. Divide your batter into your prepared pans.
6. Bake for 30-35 minutes or until the toothpick inserted into the middle comes out clean if you are using an 8-inch circular pan. If using a different-sized pan check after 25 minutes and check in 5 minute intervals until toothpick comes out clean.
7. Remove from the oven and place the cakes on cooling racks and allow them to completely cool.

FOR THE FROSTING

1. In a stand mixer fitted with the paddle attachment, whip the butter on high until fluffy and light (about 5-6 minutes).
2. Turn your mixer to low and add the powdered sugar one cup at a time, scraping down the bowl and paddle after each interval to ensure everything is properly mixed.
3. Add in your vanilla.
4. With the mixer still on low, add your caramel and salt.
5. Mix for a full 2 minutes to ensure it is fully combined.

FOR THE CAKE ASSEMBLY

1. Select your prefered cake plate or dish to present and serve your cake masterpeice
2. Place a small amount of frosting to the middle to prevent your cake from sliding around.
3. Place your first cake round onto the plate.
4. Spread half of your frosting onto the top of your first cake round.
5. Sprinkle half of your crushed walnuts evenly onto the cake layer
6. Place your second cake layer ontop
7. Spead the second half of your frosting into the top of the cake
8. Sprinkle the rest of your crushed walnuts evenly ontop
9. Drizzle your caramel sauce and honey evenly over your cake
10. Eat and enjoy!