Pumpkin Spice Layer Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 1 (15-ounce) can pumpkin
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • Orange Cream Cheese Frosting (recipe follows)
  • Garnish: pecans halves
Instructions
  1. Preheat oven to 350°. Spray 2 (9x2-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in pumpkin. Add eggs, one at a time, beating well after each addition.
  3. In another large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, allspice, and cardamom. Gradually add flour mixture to butter mixture, beating until combined. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Orange Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pumpkin-spice-layer-cake-recipe/