Pumpkin Caramel Pound Cake...

2/3 cup shortening
1 stick butter, softened
3 cups sugar
3/4 cup hot caramel ice cream topping
1 cup canned pumpkin
5 eggs
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. allspice
1/8 tsp. nutmeg
1/2 tssp. pumpkin pie spice

Preheat oven to 350 degrees. Thoroughly spray 10-inch tube pan or 12-inch Bundt pan with nonstick spray. In bowl of electric mixer, beat shortening, butter and sugar on medium speed until well blended. Beat in caramel topping and pumpkin. Beat in eggs, one at a time. In separate medium bowl, combine flour, baking powder, salt and spices; stir to combine. Add dry ingredients to pumpkin mixture and beat on medium speed two minutes. Scrape batter into prepared pan and smooth top. (Pan will be full) Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes, then remove and cool completely. Cake is best when made a day ahead.

Glaze: In medium bowl, whisk together 2 cups powdered sugar, 3 tablespoons caramel ice cream topping, and 4 teaspoons water. Drizzle over top of cooled cake; sprinkle with 1/4 cup finely chopped walnuts.