mix sugars and pumpkin and eggs...
sift dry ingredients.... add together, pour in pan
Pumpkin Pound Cake with Caramel Sauce
(found on Pinterest)2 1/2 cups sugar
1 cup vegetable oil
2 TBSP baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
1 can (15 oz) pumpkin puree
2 TBSP milk
Preheat oven to 350º. Grease a bunt pan and set aside. In a medium bowl whisk together baking soda, flour, cinnamon, nutmeg, salt and cloves and set aside. In a large bowl combine oil and sugar. Add in eggs on at a time beating well after each addition. Add dry ingredients to sugar mixture, alternating with pumpkin puree until all is well combined. Batter will be thick. Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center comes out clean. Let cool in pan for 10 minutes before turning over onto plate. If not using caramel sauce, sprinkle cake with powdered sugar. If you are using caramel sauce, prepare sauce while cake is cooling. Combine caramels and milk in a bowl and microwave for 30-60 seconds. Stir and if needed, heat for another 10-20 seconds at a time until completely melted. Serve hot over warm cake.