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SERVES:
16

INGREDIENTS:

• 3 cups all-purpose flour


• 2 cups light brown sugar


• 1 tsp kosher salt (or 1/2 tsp table salt)


• 1 Tbs baking soda


• 1 tsp ground cinnamon


• 1/2 tsp ground ginger


• 1/4 tsp ground allspice


• 4 large eggs


• 1 15-ounce can unsweetened pumpkin puree


• 1 cup vegetable oil


• 1 tsp vanilla


• 8-ounces room temperature cream cheese


• 1 stick room temperature unsalted butter


• 3 cups powdered sugar

PROCEDURE:

You'll need two buttered and floured 9-inch cake pans for this and, it's not necessary but adding a circle of parchment paper to the bottom of each buttered and floured pan will help release the cake later on.

Use a large mixing bowl to combine 3 cups of all-purpose flour with 2 cups of lightly packed light brown sugar, 1 tsp kosher salt, 1 Tbs baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground allspice and mix it up.

Break the lumps of brown sugar up as much as possible and then use another smaller mixing bowl to combine 4 large eggs, 1 15-ounce can of unsweetened pumpkin puree, 1 cup of vegetable oil and 1 tsp of vanilla and whisk it up.

Use a rubber spatula to fold the wet and dry ingredients together and divide that batter evenly into the two prepared cake pans and place those on the center rack of the preheated 350 degree oven.

The cakes are going to take just about 40 minutes to bake then use a toothpick test to check them for doneness.

While the cakes are cooling down on the rack use an electric mixer to make the frosting by combining 8 ounces of room temperature cream cheese with 1 stick of room temperature unsalted butter and 3 cups of powdered sugar.

HINTS:

For a more stable and flat topped cake, after they're out of the pans and cooled down, use a serrated knife to cut off the rounded top of each cake and then use those two cut sides on the inside of the cake. Let the cake set up in the fridge after frosting so it will be easier to slice and serve.