Pecan Pie Cake

Preheat oven to 350 degrees. Grease a 10" round cake pan with shortening. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside. *You can also use a 9 inch x 2.5 inch cake pan, but the cook time will be longer* Do not use a 9x2 or smaller. You can also use a 9x9 square pan.

In a medium saucepan, mix the butter, maple syrup, brown sugar, corn syrup, and salt.

Bring the mixture to a boil over medium heat, and let it simmer for about 3 minutes. Remove from heat, then add the vanilla and mix to combine. Add 2 cups of chopped pecans, stir to coat.

Add pecan caramel mixture to cake pan and spread evenly. Let sit and cool while making the cake.

In a bowl mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.

In a bowl of a stand mixer, beat the butter and brown and granulated sugar for 3 minutes, or until light and fluffy. Add eggs one a time, mixing in between each one. Scrape the sides as needed.

Alternate the dry ingredients and the buttermilk, making sure to end on buttermilk. Fold in chopped pecans.

Carefully scoop cake and gently spread over pecan caramels. Smooth carefully into even layer, but try not to move the pecan caramel layer below. Bake for 50-70 minutes, or until a toothpick comes out clean for the center. You can pull it when the center is still slightly wiggly for a more gooey cake experience.

Let the cake sit in the pan for 15 minutes to cool. Then invert on a plate or a cake round. Allow to cool completely before cutting and serving.