Pumpkin Layer Cake

Ben loves pumpkin! So for his birthday, rather than do the traditional pumpkin pie I decided to try this Pumpkin Layer Cake and it was scrumptious!

Ingredients:

Serves 12

• 2 sticks of butter, plus a little more to butter your pans
• 2 1/2 cups all-purpose flour, plus a little more for your pans
• 1 tablespoon pumpkin-pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 4 large eggs, room temperature
• 1 can pure pumpkin puree

For Frosting

• 2 sticks room temperature butter
• 1 bar, 8 oz cream cheese room temperature
• 1 lb confectioners' sugar
• 1/2 teaspoon pumpkin-pie spice

Directions:

1. Preheat oven to 350 degrees. Butter two 9-inch round cake pans, dust pans with flour tapping out excess. In a medium bowl whisk flour, pumpkin-pie spice, baking soda, baking powder, and salt; set aside.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until combined.
3. Divide batter between prepared pans. Bake until a toothpick inserted in center of cakes comes out clean, 40-45 minutes. Cool 15 minutes in pans, run a knife around the edge of pans and place on wire cooling racks.
4. Frost once the cakes have completely cooled.

Directions for frosting:

1. In a large bowl using an electric mixer beat together butter and cream cheese until smooth. Gradually add confectioners' sugar until smooth. Mix in pumpkin-pie spice.

I marked mine with a "B" because it was for Ben! :)