Pumpkin Caramel Cake

• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1/2 cups Butter, Room Temperature
• 1 whole Egg
• 15 ounces, fluid Pumpkin, Pureed (canned Works Great Here!)
• 1 cup Flour, All Purpose
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 3 ounces, weight Caramel
• Whipped Cream, To Serve

1. 1. Grease an 8x8 pan and preheat oven to 350u0b0F.
2. 2. In a medium-sized bowl, mix the sugars and butter on medium speed until smooth. Add the egg and pumpkin, mix until smooth.
3. 3. Add the flour, salt, cinnamon, baking soda, and baking powder. Mix until combined.
4. 4. In a small microwave-proof bowl, heat up the caramel until pourable. I used about 20 individually-wrapped caramels, but you can also use 3 ounces of caramel. In 30-seconds intervals, melt the caramel in the microwave until smooth and pourable.
5. 5. Pour the batter into the pan and swirl in the caramel. Bake for 30 minutes or until a tester comes out clean.
6. 6. Serve warm with whipped cream.

sugar, brown sugar, butter, egg, works great, flour, salt, cinnamon, baking soda, baking powder, weight caramel, cream

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