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Decorations-
1/2 lb. pecan halves
Chocolate shavings
Fleur de sel, if desired
Preheat oven to 350F.
Grease and flour two 8-inch round cake pans, or spray with flour based baking spray.
Combine flour, baking powder, baking soda, pie spice and salt in a large bowl. Whisk
together; set aside.
Combine sugar, brown sugar and vegetable oil in a separate large bowl. Mix well with an
electric hand mixer until well combined. Add eggs one at a time, mix well after each addition.
Add pumpkin puree and vanilla, mix until smooth. Gradually add flour mixture to pumpkin
mixture while mixing on low speed. Divide batter equally between the two prepared pans.
Bake for 30 minutes or until cakes spring back when pressed in the center. Let cake cool 5
minutes in the pan and then turn out on to cooling racks. Allow cakes to cool completely.
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Place the remaining dulce de leche in a microwave safe bowl. Add 2 tablespoons heavy cream.
Heat for 30 seconds in the microwave; stir well. Mixture should be loosened enough so that it
falls from your spoon in a ribbon. If mixture is not to consistency, add another tablespoon of
heavy cream and heat for another 30 seconds; stir. Add additional cream and heat as needed
until the mixture comes to consistency.
Pour mixture over top of the cake and spread gently with the back of a spoon so that the
caramel drips down the sides of the cake. Top with remaining pecans chocolate shavings.
Sprinkle fleur de sel over the top of the cake, if desired.
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