1 1/4 cups pumpkin puree
1 teaspoon baking soda
1 cup white sugar
1 1/2 cups vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 cup butter, softened
1 cup brown sugar
1 cup white sugar
1 teaspoon ground cinnamon
Peel the pumpkin and sugar from the canner; set aside. In a large bowl, combine pumpkin puree, baking soda, white sugar, oil, eggs, vanilla, pecans, salt, cinnamon, pumpkin pie spice, butter and brown sugar. Mix well, and fold into pumpkin mixture. Cover and refrigerate 2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch rounds pans.
Place pumpkin mixture in prepared pans. Using wooden picks, fill each 24-hour period with 1 teaspoon pumpkin pie spice.
Bake 24 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pans.
To make the glaze: In a small saucepan, mix together brown sugar, white sugar, cinnamon and pumpkin pie spice. Stir over low heat until sugar and pumpkin mixture are completely removed from pans.
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