This game changer cake have been a “fall” post, but then time flies you know and I had to finally document this recipe here for all the folks that kept asking for it! This one was inspired by @Sallysbakingaddiction and I love the heady fragrance of all the warm spices. The cream cheese frosting takes the cake to a whole different level. And by the way, you can totally make this cake without a stand mixer!

INGREDIENTS FOR CAKE:

2 Cups All Purpose Flour

2 Tsp Baking Powdr

1 TSp Baking Soda

1 Cup Brown Sugar packed. ( I used Imperial brand)

1/2 Cup Granulated Sugar

1 Tsp Salt

2 Tsp Pumpkin Pie Spice*

1.5 Tsp Ground Cinnamon

1 Cup Vegetable Oil

4 Large Eggs

1 Can Pumpkin Puree

1.5 Tsp Pure Vanilla Extract.

INGREDIENTS FOR CREAM CHEESE FROSTING:

1/2 Cup Butter at room temperature

3 cups Caster Sugar / Powdered Sugar

1 Tsp Vanilla Essence

8 Oz Cream Cheese at room temperature

Let’s get started…

Preheat oven to 350F and grease baking pan.

Take a dry bowl and dry whisk the flour, salt, baking soda, baking powder, cinnamon powder and pumpkin pie spice together. Set aside.

In another bowl whisk the eggs, oil, brown sugar, white sugar, pumpkin puree and vanilla extract with a whisk until combined.

Pour the wet ingredients into the dry ingredients and stir until well combined and the batter is thick,

Spread the batter on to the prepared pan and bake for 35-40 minutes or until a tooth pick that’s inserted, comes out clean.

*Pumpkin Pie Spice: 1/2 Tsp Each of the following: Ground Nutmeg, All Spice, Cloves and Ginger.

Cream Cheese Frosting:

Make sure that all ingredeitns are room temperature.

Beat all the ingredients until combined.

Frosting the cake:

Allow the cake to cool to room temperature and smear a thin layer of the frosting. This is called the Crumb layer of frosting and its needed to have a clean second layer without any of the cake crumbs.

Refrigerate for an hour.

Slather second layer of cream cheese frosting on the cake and decorate as you wish.