Pumpkin Caramel Pound Cake

I got this from the newspaper where I get my coupons out of. They always have little recipes in there but this one was the first that I have tried. I made it and my picky boyfriend loved it. It is really good but really sweet to. It was very fun to make. I am thinking of cooking it with pecans next time.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• Cake

•  cooking spray
• 2⁄3 cup  all- vegetable shortening
• 1⁄2 cup butter, softened
• 3  cups sugar (white)
• 3⁄4 cup  hot  caramel (I use Smucker's Ice cream topping)
• 1  cup canned pumpkin, pie in a can
• 1⁄2 teaspoon pumpkin pie spice
• 5  eggs
• 3  cups unbleached flour (I use Pillsbury)
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
•  ginger
•  clove
•  allspice
• 1⁄8 teaspoon nutmeg

• Glaze

• 2  cups confectioners' sugar
• 3  tablespoons  hot  caramel ice cream topping
• 4  teaspoons water (more, as needed to thin)
• 1⁄4 cup  finely chopped walnuts (optional)
•  whipped cream (optional)

Directions

1. Preheat oven to 350°F.
2. Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
3. Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
4. Beat in one egg at a time.
5. In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
6. Add dry ingredients to pumpkin mixture and beat.
7. Scrape batter into prepared pan and smooth top (Note: pan will be full).
8. Bake 70-80 minutes or until toothpick comes out clean.
9. Cool in pan for about 15
10. Glaze:
11. In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
12. Drizzle over top of cooled cake, and service.