Pumpkin Cake with Caramel Sauce

INGREDIENTS
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil

CARAMEL SAUCE:
1-1/2 cups packed brown sugar
3 tablespoons all-purpose flour
Dash salt
1-1/4 cups water
2 tablespoons butter
1/2 teaspoon vanilla extract

DIRECTIONS
In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute.
Pour into a greased 13×9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce. Yield: 12-16 servings.