Caramel Pecan Pumpkin Cake

• 1 cup butter, softened
• 1-1/4 cups sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice or ground cinnamon
• 1/2 teaspoon salt
• 1 can (15 ounces) pumpkin
• 1/2 cup caramel sundae syrup
• 1/2 cup chopped pecans

1. In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition.
2. Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate.
3. Drizzle caramel syrup over cake; top with pecans. Serve warm.

butter, sugar, eggs, flour, baking powder, baking soda, pumpkin pie spice, salt, pumpkin, caramel sundae syrup, pecans

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