Pumpkin Spice Cake

Ingredients

FOR THE CAKE:

• 2 1/2 c. granulated sugar
• 1 c. vegetable oil
• 3 large eggs
• 1/2 tsp. vanilla extract 
• 3 c. all-purpose flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 15-oz. can pumpkin puree
• Nonstick cooking spray with flour

FOR THE CARAMEL GLAZE:

• 1 14-oz. can sweetened condensed milk
• 1 c. packed light brown sugar
• 2 tbsp. salted butter
• 1/4 tsp. vanilla extract

Directions

1. Preheat oven to 350°F.
2. To a large mixing bowl, add the sugar and oil. Whisk well until thoroughly mixed. Add the eggs, one at a time, whisking well after each addition. Mix in the vanilla.  
3. In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add the flour mixture to the wet mixture in thirds, alternating with the pumpkin puree, mixing well after each addition until the batter is smooth. 
4. Spray the inside of a 12-cup Bundt pan with nonstick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8 to 10 times to remove any air bubbles in the batter. Bake 60 to 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely.
5. For the caramel glaze:  In a medium saucepan, add the condensed milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer until the sugar is melted and mixture has thickened, 5 to 7 minutes, stirring frequently. Remove from the heat and stir in the butter and vanilla. Let cool for 6 to 10 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.