Preheat oven to 350F and grease a 8” cake pan with baking spray. Set aside.

In a large bowl, beat together the canola oil and sugars. Then add in the eggs and beat again. Add in the sour cream, whole milk, and vanilla and beat once more until combined.

Add in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt and stir until just combined.

Fold in orange zest.

Pour into cake pan and bake for 25-27 minutes and bake until toothpick inserted comes out with just a few crumbs on it.

While cake it baking, make the orange simple syrup. Add the orange juice and sugar to a small skillet, over low-medium heat, and stir. Bring to a simmer for 2-3 minutes, stirring until thickened and sugar is dissolved.

When cake is done, take out of the oven and poke holes all over the top of it (I do this with a wooden skewer). Then pour the simple syrup on top and spread. Let soak for about 1 hour.

While waiting, make the frosting. In a medium bowl, beat the butter medium-high speed for 2–3 minutes, until very light and creamy. Then pour in the salted caramel and beat another 1–2 minutes until fully blended and smooth. Add in 1 cup of sugar at a time, mixing on low. Once incorporated, increase to medium-high and whip for 30 seconds before adding more. Add in the vanilla and salt and beat again.Finally, while beating on medium speed, add 1 tbsp of heavy cream at a time until fluffy, glossy and spreadable.

Spread frosting over the top of the cake. Drizzle more caramel is you would like and then sprinkle with flaky sea salt. Enjoy!