Pumpkin Pecan Sheet Cake 

Preparation

1. Step 1

   Lightly grease a 9-by-13-inch pan and line the bottom and two long sides with a sling of parchment. Set the rack in the center of the oven and heat to 350 degrees.

2. Step 2

   Pour the oil into a measuring cup with a spout. In a large bowl, whisk together flour, baking powder, pumpkin spice and salt.

3. Step 3

   In the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer), beat eggs, granulated sugar, brown sugar and corn syrup on high until pale yellow, thickened and the mixture momentarily holds the trails left from the whisk, about 5 minutes (or 8 to 10 minutes if using a hand mixer). With the mixer running (still on high speed), very slowly stream in the oil.

4. Step 4

   Add half the flour mixture and, using a flexible spatula, fold into the egg mixture by gently scooping up some of the mixture from the bottom and folding it over the flour mixture on the top, rotating the bowl and repeating until barely combined. Add half the pumpkin and fold until evenly combined. Repeat with the remaining flour mixture and pumpkin. Scrape the batter into the prepared pan. Use an offset spatula or the back of the spoon to evenly spread into the pan. Firmly tap the pan against the counter to knock out any large bubbles.

5. Step 5

   Bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes in a metal cake pan or 30 to 35 minutes in a glass baking dish.

6. Step 6

   When the cake has finished baking, make the topping: In a medium saucepan, combine brown sugar, butter and corn syrup. Cook on medium-high heat while stirring occasionally until the mixture vigorously bubbles and swells in the pot. Remove from heat, stir in the vanilla, and let sit undisturbed until slightly cooled and the bubbling subsides, about 3 minutes. Pour over the hot cake, using an offset spatula or the back of a spoon to evenly spread. Sprinkle over the pecans and salt. Cool fully in the pan, at least 1 hour, before serving. Run a knife along the edges of the pan then use the parchment to lift the cake out of the pan. (Once glazed, the cake will keep tightly wrapped at room temperature for up to 3 days.)