Pumpkin Poke Cake

Ingredients for the Pumpkin Sheet Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 3 large eggs
• 2 cups canned pumpkin puree
• 1 teaspoon vanilla extract

Ingredients for the Caramel Sauce:

• 2 cups light or dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Ingredients for the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions for the Pumpkin Sheet Cake:

1. Preheat oven to 350°F. Butter 9×13-inch baking dish and dust with flour.
2. In large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon. In another, whisk together butter, eggs, pumpkin puree and vanilla extract. Pour wet mixture into flour mixture and whisk just until combined and no streaks of dry ingredients remain.
3. Pour batter into prepared baking dish and bake until edges are golden and toothpick inserted into center comes out with a few moist crumbs, 35-40 minutes. Let cool while you prepare caramel sauce.

Directions for the Caramel Sauce:

1. Combine brown sugar, butter and cream in medium saucepan set over medium heat, whisking to dissolve sugar. Bring to boil, then reduce heat and simmer for 5-7 minutes until thickened. Remove from heat and stir in salt and vanilla extract. Let cool for about 10 minutes, stirring occasionally.
2. Use wooden dowel or end of wooden spoon to poke holes in the pumpkin cake about 1 inch apart, pushing all the way down. Reserve about 1/4 cup of the caramel sauce and pour the rest over cake, using spatula to spread it over cake and encourage it down the holes.
3. Cover with plastic wrap and let sit at room temperature for about 1 hour.

Directions for the Whipped Cream Topping:

1. Beat heavy whipping cream with electric mixer to soft peaks. Add sugar and vanilla extract and beat to medium peaks. Spread over cake and chill in fridge until ready to serve.
2. Drizzle with remaining caramel sauce and chopped pecans, slice and serve. Cover and store leftovers in refrigerator.