Pumpkin Spice Cake

Directions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the 1/2 teaspoon of vanilla extract.
3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Gradually add the dry mixture to the wet mixture in three additions, alternating with the pumpkin puree, and mix until the batter is smooth after each addition.
4. Spray a 12-cup Bundt pan with nonstick cooking spray that contains flour. Pour the batter into the pan. Place a folded kitchen towel on the counter and firmly tap the pan on the towel 8 to 10 times to release any air bubbles. Bake for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
5. To make the caramel glaze, combine the sweetened condensed milk and light brown sugar in a medium saucepan. Cook over medium-low heat, stirring constantly, until it reaches a boil. Reduce the heat to low and simmer for 5 to 7 minutes, stirring frequently, until the sugar dissolves and the mixture thickens. Remove from heat and stir in the salted butter and remaining 1/4 teaspoon of vanilla. Let the glaze cool for 6 to 10 minutes, stirring often, until it forms thick ribbons when drizzled (it will still be warm). Drizzle the glaze over the cooled cake, then let it set completely before slicing.