Pumpkin Cake with Cinnamon Cream Cheese Frosting

By shelliec

Ingredients

• CAKE:
• 2 3/4 C. Flour
• 1 t. Baking Powder
• 1 t. Baking Soda
• 3/4 t. Salt
• 1 t. Cinnamon
• 1/2 t. Nutmeg
• 1/2 t. Ginger
• 1 1/4 C. Sugar
• 3/4 C. Brown Sugar
• 1/2 C. unsalted Butter, softened
• 1/2 C. Vegetable or Canola Oil, divided
• 4 Large Eggs
• 2 t. Vanilla
• 15 oz. Can Pumpkin Puree
• 1/2 C. Milk
• FROSTING:
• 12 oz. Cream Cheese, softened
• 3/4 C. Butter, softened
• 1 1/2 t. Cinnamon
• 1/2 t. Vanilla
• 4-5 C. Powdered Sugar

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 deg. Butter 3) 9-inch round cake pans & line bottoms with a round parchment paper, butter parchment and set aside.

In small bowl, whisk first 7 ingredients for 20 seconds. Set aside.

In Electric mixer with paddle attachment, whip together, butter, sugars and 3 T. of oil until pale and fluffy. Mix in remaining oil. Blend in eggs one at a time, adding in vanilla with last egg.

In bowl, whisk together pumpkin with milk. Alternate adding flour mixture and pumpkin mixture to the butter-sugar mixture.

Divide batter into the cake pans.

BAKE 350 Deg. for 30-35 minutes. Cool in cake pans for 15 min, then run a knife around edge of cake to loosen and invert onto wire racks-cool completely.

Frost and enjoy!