Thanksgiving Pumpkin Caramel Cake

• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 13.5 ounce flour, all-purpose sifted
• 4 ounces butter
• 8 ounces sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt only if you use unsalted butter
• 4 large eggs large
• 23 cup milk
• 9 ounce pumpkin puree (canned) ore home made pure`
• 8 ounce cream cheese
• 5 ounce powdered sugar sifted
• 3/4 cup heavy whipping cream wipped
• 1/2 teaspoon pumpkin pie spice
• 3.5 ounce walnuts
• 12 x caramels (candy squares) large
• 23 cup heavy whipping cream

1. Cream together butter and sugar.
2. With mixer still on lowest speed, ad the eggs one at the time, fully incorporated after eash addition.
3. Line 2 x 9" round cake pans.
4. Add the dry mixture alternately with the liquid mixture in 3 additions eash, starting with dry mixture.
5. Stop mixer and scrape the sides and bottom of the bowl.
6. Mix in hig speed for a few seconds.
7. Add pumpkin puree and fold gently in with a rubber spatula.
8. Divide the batter equally between the 2 pans.
9. Preheat oven to 350F (180C) 30 to 35 minutes in the lower posotion in the oven.
10. To make the filling
11. Whip heavy cream with 1 tablespoon powder sugar, and set a side.
12. Cream together cream cheese, rest of powder sugar and punpkin pie spice, fold in the wipped cream gently.
13. Next fold gently in pumpkin puree.
14. To make the caramell sauce:
15. In a saucepan heat half of the heavy cream, melt in the caramel fudges.
16. Add more heavy cream until you get the consistency you want.

baking powder, pumpkin pie spice, flour, butter, sugar, vanilla, salt, eggs, milk, pumpkin puree, cream cheese, sugar, heavy whipping cream wipped, pumpkin pie spice, walnuts, caramels, heavy whipping cream

Taken from recipeland.com/recipe/v/thanksgiving-pumpkin-caramel-ca-51320 (may not work)