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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
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3
Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
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4
Place the sugar and measured oil in the bowl of a stand mixer fitted with a paddle attachment.
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5
Beat on medium speed until the sugar is incorporated, about 1 minute.
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6
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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7
Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time.
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8
Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds.
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9
Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.
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10
Turn the mixer to low speed, slowly add the reserved flour mixture, and beat until almost completely incorporated, about 1 minute.
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11
Remove the bowl from the mixer and fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.
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12
Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.
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13
Remove the pan to a wire rack and let cool for 15 minutes.
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14
Turn the cake out onto the wire rack and cool completely.
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15
Melt the butter in a medium heavy-bottomed saucepan over medium-high heat.
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16
Add the sugar, cream, and corn syrup; stir until the mixture is smooth; and bring to a boil.
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17
Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more.
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18
Remove from the heat, stir in the salt, and set aside to cool slightly.
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19
Dust the cake with powdered sugar (if using), slice, and serve with the salted caramel sauce.
