Ingredients
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3 cups all-purpose flour
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3 1/2 teaspoons baking powder
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2 teaspoons pumpkin pie spice
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1 teaspoon baking soda
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3/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 1/2 cups sugar
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3/4 cup butter, softened
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3 large eggs
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1 1/2 cups canned pumpkin
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1/2 cup evaporated milk
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1/4 cup water
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1 1/2 teaspoons vanilla
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11 ounces cream cheese, softened
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1/3 cup butter, softened
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3 1/2 cups sifted powdered sugar
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2 -3 teaspoons maple flavoring
Instructions
- In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
- In a bigger mixing bowl, add sugar and butter; beat until creamy.
- Add eggs; beat for 2 minutes.
- Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
- Gradually beat in flour mixture.
- Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
- Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
- Cool in pans on a wire rack for 15 minutes.
- Turn cakes out onto wire rack to cool completely.
- For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
- Add the maple flavoring; stir to mix well.
- When the cake is cooled, cut each cake horizontally in half with long serrated knife.
- Frost cake between the layers and on top; leave sides unfrosted.
- Sprinkle chopped nuts evenly over top of cake.