
1 c butter, softened
2 c brown sugar
4 large eggs
1 15oz canned pumpkin
3 c flour
2 tsp baking powder
1 & 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp allspice
1/2 c whole milk
Frosting
Preheat oven to 350 degrees. Spray 2 (9 inch) cake pans with cooking spray.
In a large bowl, beat butter and sugar at medium speed with mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in pumpkin until smooth.
In a medium bowl combine flour, baking powder, cinnamon, allspice, nutmeg, and salt. Gradually add to butter mixture, alternating with milk, beginning and ending with flour mixture.
Spoon batter evenly into prepared pans, bake for 22 to 27 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pans and cool completely on wire racks. Spread Maple Cream Cheese frosting between layers and on top and sides of cake. Store in refrigerator and ENJOY!
Maple Cream Cheese Frosting
12 oz cream cheese, softened
3/4 c butter, softened
4 1/2 c confectioner's sugar
2 T pure maple syrup
1/4 tsp cinnamon
In a large bowl beat cream cheese and butter at high speed with mixer until fluffy. Reduce to low speed and add syrup and cinnamon. Gradually beat in confectioner's sugar until smooth. Use immediately.