What you need:
Cake:
- 3 cups flour
- 3 1/2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 1/2 cup evaporated milk
- 3 large eggs
- 1 1/2 cup canned pumpkin
- 1/4 cup water
- 1 1/2 tsp. vanilla
Frosting:
- 11 oz. cream cheese, softened
- 1/3 cup butter, softened
- 3 1/2 cups powdered sugar
- 2 to 3 tsp. maple extract
- A squeeze of lemon juice
Directions:
- For the cake: Combine flour, baking powder, pumpkin pie spice, baking soda, and salt. Set aside
- Cream together sugar and butter.
- Add eggs, one at a time, mixing well between additions.
- Beat in pumpkin, milk, water, and vanilla.
- Gradually add dry ingredients and mix until incorporated.
- Spread into two greased 9-inch round cake pans.
- Bake at 325* for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cool.
- For the frosting: Beat cream cheese and butter until smooth.
- Gradually add the powdered sugar and beat until smooth and fluffy.
- Add extract and lemon juice. Mix until combined.
- After cake is cool, slice each cake in half and frost each layer and the top - not the sides.
*Note: I used a 9x13-inch pan and leftover cream cheese frosting that I added maple extract and lemon juice too. Just a little different cooking time and frosted the top!*
Recipe from Sing For Your Supper