Pumpkin Cake with Cream Cheese Frosting

Last weekend we threw a wedding shower for my old roommate Meghann. I was in charge of the desserts. This pumpkin cake was definitely a hit! Paired with the cream cheese frosting it is absolutely delicious. Enjoy! Recipe adapted from The Novice Chef.

Ingredients:
1 1/2 sticks butter, softened
2 cups sugar
1 (15 oz) can pumpkin
3 eggs
1 Tbs vanilla
1/4 cup vegetable oil
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup milk

2 pkg cream cheese, softened
1 stick butter, softened
1/2 tsp cinnamon
1 tsp vanilla
6 cups of powdered sugar

For the cake:
Preheat oven to 350 degrees. With a mixer, blend butter and sugar together until light and fluffy. Add pumpkin and mix well. Add eggs one at a time, blending between each addition. Add vanilla and vegetable oil. Mix until combined. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and allspice. Slowly add dry mixture to wet mixture, alternating the dry mixture with the cup of milk. Mix until just combined. Spray two (or three for a 3-layer cake) 8-inch round cake pans liberally with baking spray. Divide the batter equally between the pans. Bake for 30-40 minutes or until a toothpick inserted comes out clean. Place in the refrigerator to cool.

For the frosting:
In a mixer, blend cream cheese and butter until light and fluffy. Add cinnamon and vanilla. Slowly add powdered sugar until desired consistency is achieved. If it gets too thick add some milk, a tablespoon at a time. Frosting should be thick, but spreadable.

Once the cakes have cooled, stack the layers, putting a thick layer of frosting between each layer. Frost the outside of the cake with the remaining frosting. Sprinkle the top with cinnamon if desired.