Pumpkin Spice Layer Cake 

with Cream Cheese Frosting


3 eggs

2 sticks butter, softened (1 cup)

2 – 1/2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp. cinnamon

1/2 tsp ground nutmeg

1/2 tsp ginger (ground)

1/2 tsp. salt

15 oz. can pumpkin (puree)

3/4 cup milk

1/2 tsp vanilla extract

1-1/4 cups sugar 

Preheat oven to 350º

Use 2 – 9” round pans, greased and lightly dusted with flour)

In a bowl, stir flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until combined. 

In a separate bowl, stir pumpkin, milk and vanilla until combined.

In a third bowl add butter and granulated sugar. Mix on medium-high speed, about 3 minutes, until fluffy. Add eggs. Beat 1 minute more, scraping bowl often to get it all. Turn mixer to low and add pumpkin mixture alternating 1/4 of the mixture from each bows until smooth. Start with flour mixture and end with it. Don’t over mix.

Pour batter into pan, and smooth the top of the batter with a spatula. Bake 45 to 50 minutes or until a wooden pick or skewer inserted in center of cake comes out clean. Cool cake in pan on a cooking rack for 20 minutes. Then invert cake onto a plate or cake platter. 

Cream Cheese Frosting:

8 oz. cream cheese

2 tbsp butter, softened

2 1/2 cups powdered sugar (confectioner’s)

1/2 tsp. vanilla extract

Mix all ingredients. Frost top of the bottom layer, then top and sides of cake. Garnish with Candy Corn around bottom of cake as shown. If you don’t have a cake decorating tool, you can dollop a round ball of frosting to attach pumpkin candies as desired. To place one on each piece of cake, mark the center of top of cake with a toothpick; mark the cake with a fresh string or piece of thread stretched across center of cake, mark half then half of that, then  mark in thirds or halves again, depending if you want 8 or 12 slices.