Preheat oven to 350°F. Place oven rack in the middle of the oven.

Spray a 9x13 inch cake pan with non-stick baking spray and set aside.

In another medium bowl, whisk together wet ingredients: eggs, oil and pumpkin, until well combined.

Add wet ingredients to dry ingredients and whisk until smooth and the batter has no lumps. You can use a hand mixer.

Transfer to prepared baking dish and bake for 35-40 min, or until a toothpick inserted in the center comes out clean.

Remove cake from pan and immediately poke with a straw all over the surface.

In a medium, microwave safe bowl, combine white chocolate chips and sweetened condensed milk.

Heat in the microwave until hot for about 1 minute, stir and heat 30 seconds or more if needed. Stir until fully combined, smooth and shiny. Stir well as the chocolate will melt from the residual heat from the condensed milk.

Pour the chocolate mixture all over the cake and using a spatula spread it evenly into the holes.

Let the cake cool completely before topping with frosting.

Combine all the frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, stopping and scraping down the bowl as needed.

Top the cake with frosting. Level it with a spatula.

Drizzle with caramel sauce and top with pecans.

Refrigerate the cake best for 8 hours before serving.

Enjoy!