• Preheat oven to 350℉ and grease and line a 9 inch cake pan with parchment paper. Make sure to grease well so the cake is easily removed when you invert the pan.
• Add the pecans to the bottom of the prepared cake pan.

Caramel Sauce

• In a small sauce pan over medium heat, melt the butter with the brown sugar and corn syrup. Stir well to dissolve the sugar. Once the mixture comes to a boil, time for one minute. Remove from heat and add the vanilla extract and sea salt.
• Pour the caramel sauce over the pecans.

Pumpkin Cake

• In a large mixing bowl add the granulated sugar, brown sugar and vegetable oil. Use a mixer to combine. Add in the canned pumpkin and the eggs and egg yolk one a time, mixing well in between each addition. Stir in the vanilla extract.
• In a separate bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
• Add the flour mixture to the pumpkin and mix until just combined and no white streaks of flour remain.
• Pour the cake batter over the pecans in the cake pan. Bake in preheated oven for 30-32 minutes or until a toothpick check comes out with just a few crumbs and no wet batter.
• Let the cake cool in the pan for about 10 minutes to allow the caramel topping to settle slightly. Run a knife around the edge of the cake pan to help release the cake. Place a serving plate upside down over the top of the pan. Using a clean kitchen towel or oven mitts to protect your hands from the heat, carefully hold the plate and pan together and flip them over in one confident motion. Gently lift the pan away to reveal the caramelized pecan topping. If any pecans or caramel stick to the pan, carefully remove them with a spatula and arrange them back on top of the cake.
• This cake can be served warm or at room temperature with a scoop of vanilla ice cream or whipped cream.