Caramel Pecan Pumpkin Cake

• FOR THE CAKE:
• 1 cup Brown Sugar
• 1/2 cups Canned Pumpkin Puree
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1 stick Unsalted Butter, Melted And Cooled
• 1-1/4 cup All-purpose Flour
• 1-1/4 teaspoon Pumpkin Pie Spice
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 1/4 cups Caramel Sauce
• 1/2 cups Toasted Pecans, Chopped
• FOR THE FROSTING:
• 1 stick Unsalted Butter, At Room Temperature
• 2 Tablespoons Canned Pumpkin Puree
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Powdered Sugar

1. For the cake:
2. Preheat the oven to 350 F. Grease and flour an 8-inch square pan.
3. In a large bowl, whisk together brown sugar and pumpkin puree until smooth. Add the egg and vanilla extract and whisk until combined. Slowly whisk in the melted butter.
4. Add the flour, pumpkin pie spice, baking soda, and salt to the bowl with the pumpkin mixture. Using a rubber spatula, stir in the dry ingredients until thoroughly combined.
5. Transfer half the mixture to the bottom of your prepared pan. Spread out the mixture evenly. Drizzle with caramel and top with toasted pecans. Spread the remaining cake batter over the caramel/pecan layer (it's OK if some of the caramel/pecans peek through the batter).
6. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove pan from oven and set it on a rack. Cool cake in the pan for 15-30 minutes before transferring to a wire rack to cool completely.
7. For the pumpkin buttercream:
8. In the bowl of your stand mixer attached with the paddle attachment, cream butter until smooth. Add pumpkin puree, pumpkin pie spice and vanilla extract. Whisk until fully incorporated and smooth. Slowly whisk in the confectioners' sugar. Beat until smooth and fluffy, about 2 minutes.
9. Frost your cooled cake with the pumpkin buttercream.

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Taken from tastykitchen.com/recipes/desserts/caramel-pecan-pumpkin-cake-2/ (may not work)