Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/2
teaspoons ground cinnamon
1/2
cup buttermilk
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
cup butter, melted
1/3
cup chopped pecans
1 1/2
cups water
3/4
cup packed brown sugar
Preparation
Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.
