Pumpkin Spice Cake
- 3 cups all-purpose flour
- 3 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 3 eggs
- 1 1/2 cups pumpkin
- 1/2 cup evaporated milk
- 1/4 cup water
- 1 1/2 teaspoon vanilla extract
- 11 ounces cream cheese. softened
- 1/3 cup butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2 1/2 teaspoon maple flavoring
Preheat oven to 325 degrees. Grease and flour two (9 inch) round pans. Combine flour, baking powder, spices, soda, and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Add pumpkin, evaporated milk, water and vanilla. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
Bake for 35 to 40 minutes. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
Beat cream cheese, butter, powdered sugar and maple flavoring in large mixer bowl until fluffy. Cut each cake in half horizontally with long serrated knife. Frost between layers and top of cake, leaving sides unfrosted. Garnish with nuts, if desired.