Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting

• Vegetarian

• Produce

  • 15 oz 100% pure pumpkin, pure canned

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-puprose flour
  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1 Cinnamon
  • 1 Cinnamon cream cheese frosting
  • 4 cups Powdered sugar
  • 1 tbsp Pumpkin spice
  • 1/4 tsp Salt
  • 3 tsp Vanilla
  • 1 1/3 cups White sugar

• Dairy

  • 1 1/4 cup Butter
  • 1 1/2 cup Buttermilk
  • 2 (8 oz packs Cream cheese
  • 1 tsp Heavy cream

Found on divascancook.com

Description

Ingredients

• 3 cups all-puprose flour
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• 1 cup light brown sugar, packed
• 1⅓ cups white sugar
• ¾ cup of butter, softened
• 3 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin spice
• 1½ cup buttermilk
• 15 oz. 100% pure pumpkin (canned)
• CINNAMON CREAM CHEESE FROSTING
• 2 (8 oz) packs cream cheese, softened
• ½ cup butter softened, softened
• 1 teaspoon heavy cream
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• cinnamon (as much as you like. Can also use pumpkin spice)

Directions

• Preheat oven to 275 F.
• Grease and flour 3 round ( 9-inch) cake pans. Set aside.
• In a large bowl whisk together flour, baking soda and salt. Set aside.
• In a large bowl cream together sugars and butter.
• Beat in each egg one at a time.
• Fold in vanilla and pumpkin spice.
• Add dry ingredients to wet ingredients, alternating with the buttermilk.
• Fold in pure pumpkin.
• Pour batter evenly into the cake pans.
• Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools)
• Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely.
• While cake is cooling make the frosting.
• Cream together cream cheese, butter and heavy cream.
• Mix in powdered sugar a little at a time until creamy.
• Fold in vanilla and cinnamon.
• Frost cooled cakes.