Pumpkin Bundt Cake

Preheat oven to 350°F. Grease and flour 12-cup bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment, add the sugars, oil and applesauce. Beat on medium speed until combined, about 1 minute. Add the vanilla and pumpkin and beat for 1 minute. With mixer on, add eggs one at a time, beating until completely combined and mixture is smooth.
In a medium mixing bowl, add the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves and nutmeg. Whisk to combine. Add dry ingredients to pumpkin mixture. Beat on medium speed until combined. Scrape down sides of bowl and beat again. Use a spoon to fold in pecans.
Pour batter into prepared pan, using a spoon to spread batter out and smooth the top. Bake in preheated oven for 55 to 60 minutes until knife inserted comes out clean.
Cool on wire rack for 1 hour in the pan, then overt onto a wire rack or serving dish. Let the cake cool completely before adding glaze or frosting.

Make the Toffee Glaze

To a small saucepan add the butter and brown sugar. Stir over medium-low heat until butter is melted and mixture is smooth. Add the cream and salt and continue to cook until mixture starts to thicken, about 2 minutes.
Remove from heat and stir in vanilla extract. Allow to cool slightly before using. Glaze with thicken as it cools.