Instructions

1. Preheat oven to 350 F and spray 9×13 inch baking dish with non-stick cooking spray.
2. To make the cake in a medium bowl whisk together flour, salt, cinnamon, baking powder, baking soda.
3. In another bowl lightly beat the eggs then add sugar, oil, and pumpkin and mix to combine. Add dry ingredients mixture and beat at low speed until combined and the batter is smooth.
4. Spread batter into pan and bake about 30 minutes (until toothpick inserted in the center comes out clean).
5. To make the white chocolate pudding in a medium pot combine sugar and cornstarch, whisk in milk and heat over medium heat, cooking and stirring until thickened, about 3-4 minutes. Remove from heat and add in vanilla and white chocolate chips and stir well until smooth.
6. With the end of a wooden spoon poke holes into the cake and spread warm pudding over the cake, making sure to fill all of the holes. Allow cake to cool completely before frosting.
7. To make the frosting cream together cream cheese and butter. Add in powdered sugar a little at a time. Add in vanilla and turn mixer on medium high and mix until light and fluffy.
8. Sprinkle with chopped toasted pecans and drizzle with caramel sauce if desired.