Cake Ingredients: – 1 Cup Sugar – 2 Cups Brown Sugar – 1 Cup Butter, softened – 15 Ounces Pumpkin Puree – 3/4 Cup Buttermilk – 5 Eggs – 1 Tablespoon Ground Cinnamon – 2 Teaspoons Ground Ginger – 1 Teaspoon Nutmeg – 2 Teaspoons Vanilla – 3 Cups Flour – 2 Teaspoons Baking Powder – 1 Teaspoon Baking Soda – 1 Teaspoon Salt
To bake the cake: Preheat oven to 350°F. Spray a tube pan. Cream sugars and butter until fluffy. Add eggs one at a time, then pumpkin, buttermilk, and vanilla. Gradually mix in dry ingredients until combined.
Beat cream cheese, sugar, egg, and vanilla until smooth. Layer batter and filling in the pan, swirling each layer. Mix in dry ingredients until combined.
Bake for 1 hour or until a wooden skewer inserted comes out clean.
Remove from oven and let cool for 10 minutes. Invert pan and release cake onto cooling rack. If needed, run a knife or spatula around edge to release.
For icing: In a medium saucepan, melt butter and cook on medium heat until it turns golden brown. Add remaining ingredients and whisk together until smooth.
Spoon icing over top of cake and let run down sides. Top with chopped pecans (optional). Store in refrigerator.