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PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist BUTTER PECAN cake mix
8 tablespoons unsalted butter, melted and cooled slightly
1 LARGE Egg

• Preheat oven to 350°. 
• Line the bottom of your 10 inch spring form pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.  
• In a large mixing bowl combine the cake mix, melted butter and egg until well blended.
• Press batter into the bottom of your spring form pan.

FILLING 
8 ounces cream cheese, softened to room temperature
15 ounce can pumpkin puree
8 tablespoons UNSALTED butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 LARGE eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe below) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

• In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
• Add melted butter, vanilla and eggs, beating until well combined.
• Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed. 
• Pour batter over cake base and smooth even.
• Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency). 
• COOL COMPLETELY on a wire rack BEFORE removing the pan.
• Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans. 

NOTE: You can use a 9×13 pan, but, YOU WILL NEED LESS BAKING TIME!

• Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. 
• Remove from the heat. 
• In a medium saucepan cook the corn syrup over a medium heat until bubbly. 
• Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. 
• Add in 1/4 cup sugar more and repeat until all the sugar is blended in. 
• Continue cooking until amber color darkens stirring constantly. 
• Remove from the heat and carefully fold in the cream mixture.
• Cook over medium heat stirring frequently until caramel is bubbling. 
• Serve warm. 
• Makes 1 1/2 cups. 

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.