Pumpkin Spiced Cake With a Sweet Cream Frosting

Now that the leaves are changing, there’s a chill in the air and you’ve got cozy sweaters in your daily rotation. It ’s fall, so we need to squeeze in as man y pumpkin recipes as possible throughout the next few months. The beauty of this pumpkin cake recipe is that the homemade cream cheese frosting seeps into the layers and keeps it perfectly moist for days. It is amazing that even three days later, the cake is still tender and oh so soft!

INGREDIENTS CREAM CHEESE FROSTING:
• 1 cup butter (softened)
• (1) 8-ounce pkg. cream cheese (softened)
• 4 to 4 1/2 cups powdered sugar
• 1 tbsp. heavy cream or milk
• 1 tsp. vanilla or vanilla bean paste

INGREDIENTS FOR PUMPKIN SPICED CAKE:
• 1 cup Canola oil
• 2 cups sugar
• 4 large eggs
• 2 tsp. vanilla
• (1) 15-ounce can pure pumpkin puree
• 1 tsp. pumpkin spice
• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt

PREPARATION FOR PUMPKIN SPICED CAKE:
Preheat oven to 350 degrees. In a large mixing bowl, mix oil and sugar for 4 minutes. Add eggs and vanilla and mix for 1 minute longer. Stir in pumpkin puree. Fold in flour, baking powder, baking soda, pumpkin spice, and salt. Spray three 8-inch cake pans with non-stick cooking spray. Evenly pour the cake batter into each pan. Bake for 18-23 minutes or until the toothpick comes out clean. Let cool and then remove cakes from pans. Set aside.

PREPARATION FOR CREAM CHEESE FROSTING:
In a mixing bowl, mix heavy cream, softened butter, and cream cheese together for 2-3 minutes. Stir in powdered sugar and vanilla. Once the cake layers have cooled, spread each layer with cream cheese frosting.