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45-Minute Harvest Pumpkin Spice Cake with Cheesecake Frosting


2 cups granulated sugar
1 cup unsalted butter, melted
4 large eggs
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
⅛ tsp allspice
2 cups all-purpose flour
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
1 (15-oz) can 100% pure pumpkin
1 stick (½ cup) unsalted butter, room temperature
2 (8-oz) packages cream cheese, softened (not quite room temperature)
2 cups powdered sugar
1 Tbsp vanilla extract
¼ cup chopped pecans
2 Tbsp caramel sauce



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