Ginger Scented Pumpkin Spice Cake with Caramel Frosting

This cake is a show stealer! It's a gorgeous centerpiece for any autumn table and the flavors are unbelievable.

1 package yellow cake cake mix
1 (15 ounce) can Trader Joe's Organic Solid Pack Pumpkin
3 eggs
1/3 cup vegetable oil
1 teaspoon ground ginger
1 teaspoon Trader Joe's Pumpkin Pie Spice, plus more for sprinkling on top
4 tablespoons butter
6 tablespoons cream, plus more if needed
1 cup brown sugar
3 cups powdered sugar
1 teaspoon vanilla
12 whole pecans, for garnish

Preheat oven to 350 degrees. Grease 2 9inch cake pans, or one 9 by 13 inch cake pan. In a large bowl combine cake mix, pumpkin, eggs, oil, ginger, and pumpkin pie spice. Pour into cake pans. Bake for 28-33 minutes, or until toothpick inserted into center comes out clean. Cool on racks for ten minutes, remove from cake pans and cool completely. Meanwhile, melt butter in medium saucepan. Add cream and brown sugar. Bring to a boil and boil for one minute. Transfer mixture to bowl and let stand for ten minutes. Beat in powdered sugar and vanilla, adding more cream if necessary, until frosting reaches desired consistency. Frost cooled cake with caramel frosting. Sprinkle top of cake with additional Trader Joe's pumpkin pie spice and garnish with whole pecans if desired. Serves 12.


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