My Girl Paula: Pumpkin Cake with Maple Frosting

So this week we had to choose a dessert.. I decided to make a cake. I didn't want to do chocolate (trust me i Love chocolate), wanted something different. I'm so glad I chose this one. It came out so yummy. Very moist. I was very easy too. I kept catching my son digging into the frosting. They each had a slice tonight, Samantha and Austin both ate every single bite, down to the last crumb. Austin was about to start licking his plate.


Pumpkin Cake
Makes 1 (9-inch) cake
1 cup butter, softened
2 cups firmly packed brown sugar
4 large eggs
1 (15 oz) can pumpkin
3 cups all purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 tsp ground allspice
1/2 cup milk
Maple Cream Cheese Frosting (recipe follows)

Preheat oven to 350*. Spray 2 (9inch) round cake pans with nonstick baking spray with flour.
In a large bowl, beat butter and sugar at medium-high speed with electric 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, baking soda, nutmeg, salt and allspice. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mix. Spoon batter evenly into prepared pans, and bake for 22-27 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans 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 cake in refrigerator.

Maple Cream Cheese Frosting
makes about 4 1/2 cups

12 ounces cream cheese, softened
3/4 cup butter, softened
2 tbsp pure maple syrup
1/4 tsp cinnamon
4 1/2 cups confectioners sugar

In a large bowl, beat cream cheese and butter at medium high speed with a electric mixer until fluffy. Reduce speed to medium low; add syrup and cinnamon. Gradually beat in confectioners sugar until mixture is smooth. Use immediately