For the cake:

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
2. Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, ginger, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
3. Place the sugar and measured shortening in a bowl.  Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
4. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with the rubber spatula.
5. Turn the mixer to low-speed, slowly add the reserved flour mixture, and beat until almost completely incorporated, about 1 minute. Fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.
6. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 55 minutes to 1 hour.
7. Remove the pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the wire rack and cool completely.

For the caramel sauce:

1. Melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the sugar, cream, and corn syrup; stir until the mixture is smooth; and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from the heat, stir in the salt, and set aside to cool slightly.
2. The sauce can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat in a saucepan over low heat until smooth and pourable.

I hope you enjoy baking this super yummy cake and I can’t wait to hear about your adventures! Happy baking!