Pumpkin Poke Cake with Caramel

Pumpkin...Caramel... Cream... whats not to love Its the perfect fall dessert and encompasses a layer of flavors you'll want to share with everyone. Thank you All She Cooks

1 ½ cups granulated sugar
1 cup vegetable oil
15 ounce can pumpkin puree
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Caramel Sauce
1 cup brown sugar
½ cup unsalted butter
½ cup milk
1 teaspoon vanilla extract

Topping
16 ounces cream cheese
½ cup heavy whipping cream
1 teaspoon vanilla
8- ounce container whipped topping
½ cup chopped pecans

• Preheat oven to 350 degrees.
• Combine first 5 ingredients in a large mixing bowl. 
• Stir until combined.
• Add remaining cake ingredients to the wet ingredients. 
• Mix until just incorporated, being careful not to over-mix.
• Spray a 9x13 pan with non-stick cooking spray, and then pour batter into the cake pan.
• Bake cake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove cake from oven and let cool on a cooling rack.
• Add brown sugar, unsalted butter, and milk to a small saucepan 
• Heat over medium heat to make the caramel sauce, frequently stirring until thickened. 
• Remove the pan from the burner, and add vanilla.
• Let the caramel sauce cool.
• Poke holes in the cake with the end of a rounded wooden spoon.
• Pour caramel sauce over the cake and push into the holes, making sure to reserve some sauce for the top of the cake.
• Beat the cream cheese until smooth and then mix in the heavy cream, and vanilla. 
• Fold in the whipped topping
• Spread the cream cheese mixture over the top of the cake.
• Decorate the top of the cake with drizzles of caramel and chopped pecans.