Pumpkin Cake With Caramel Sauce

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 1-1/2 cups packed brown sugar
• 3 tablespoons all-purpose flour
• Dash salt
• 1-1/4 cups water
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract

1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute.
2. Pour into a greased
3. . Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.

flour, sugar, ground cinnamon, baking soda, ground nutmeg, salt, eggs, solidpack pumpkin, canola oil, brown sugar, allpurpose, salt, water, butter, vanilla

Taken from www.tasteofhome.com/recipes/pumpkin-cake-with-caramel-sauce/ (may not work)