⅔ cup shortening
1 stick butter, softened
3 cups sugar
¾ cup Smucker's Caramel Topping
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon clove
¼ teaspoon allspice
⁄⅛ teaspoon nutmeg
½ teaspoon Pumpkin Pie Spice
2 cups confectioners' sugar
3 tablespoons hot caramel
4 teaspoons water (more, as needed to thin)
¼ cup finely chopped walnuts (optional)
whipped cream (optional)
Preheat oven to 350°F.
Thoroughly spray 10-inch tube pan or 12-inch Bundt pan with Cooking Spray.
Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and
pumpkin. Beat in one egg at a time. In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
Add dry ingredients to pumpkin mixture and beat.
Scrape batter into prepared pan and smooth top (Note: pan will be full). Bake 70-80 minutes or until toothpick comes out clean. Cool in pan for about 15 minutes,
In mixing bowl, whisk together confectioner's sugar, hot caramel, and water. Drizzle over top of cooled cake, and serve.