• 1 cup sugar
• 1/2 cup melted butter
• 2 eggs
• 1 tsp baking soda
• 1/4 cup sour cream
• 1 over ripe banana, mashed
• 3/4 cup pumpkin puree
• 1 1/2 cup all purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp vanilla

Preheat the oven to 350. Grease a 9 inch square baking pan. In the bowl of your stand mixer, beat together the sugar and butter until smooth. Add the eggs one at a time, making sure the first egg is fully incorporated into the batter before adding the next. Stir in the baking soda with the sour cream then add to the mixer. Add the pumpkin and banana and mix until combined. Add the flour and baking powder. Mix well. Stir in the vanilla. Pour the batter into the pan.

Topping

• 1/2 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 5 tbsp cold butter
• 1 cup pumpkin seeds

Add the sugar, flour, cinnamon and butter to your food processor. Pulse until combined. Stir in the pumpkin seeds. Drop little chunks of the mixture over the top of the cake batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If you find the cake is browning too fast place a sheet of tinfoil over the top of the pan near the end…after about 45 minutes.

Caramel sauce

• 1/4 cup brown sugar
• 2 tbsp butter
• 2 tbsp + 2 tsp cream
• splash of vanilla

In a small pot over medium heat whisk together the sugar, butter and cream until it comes to a boil. Continue to whisk at a boil for 1 minute. Remove from heat and let sit for a minute. Add the vanilla then whisk in the icing sugar. Add more icing sugar if you want a thicker sauce.

To serve: Drizzle caramel sauce over the cake. Cut and enjoy!

*recipe adapted from allrecipes