Ingredients

The following ingredients have 4 Servings
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter (softened)
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 15 ounce pumpkin puree
  • 1/3 cup vegetable oil
  • 3/4 cup milk
  • 1/2 cup butter (softened)
  • 8 ounces cream cheese (softened)
  • 2 teaspoons vanilla extract
  • 4 to 5 cups powdered sugar (sifted)

Instruction

  • Preheat oven to 350°F. Grease two 8-inch round cake pans and set aside.
  • In a medium bowl, whisk together flour, baking soda and salt and set aside while you prepare the wet ingredients. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in the eggs one at a time and then add in vanilla, pumpkin, pumpkin pie spice and vegetable oil. Slowly stir in the milk and the flour mixture until all has been incorporated
  • Divide batter evenly into your prepared cake pans. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let sit for 5 minutes before removing from pan and moving to cooling rack. Let cake cool completely. When cooled, gently trim the top of the cakes to make your cake even on top (my cakes always 'round up'). Then gently slice each cake in half horizontally so that you have four layers.
  • To make your Cream Cheese Frosting, cream together softened butter and cream cheese until light and fluffy. Add sifted powdered sugar and vanilla extract and mix slowly until all has been incorporated ... once mixed well, mix on high for 1 minute. Assemble the 4 cake layers with a layer of frosting in between each layer. Store cake in the refrigerator until ready to serve