PUMPKIN DREAM CAKE

Cake

3 cups all-purpose flour 1 tablespoon pumpkin pie spice (optional) 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, softened 2 cups granulated sugar 3 large eggs 1 tablespoon vanilla extract 1 (15 oz) can pumpkin (or your fresh puree) 1/4 cup vegetable oil 1 cup milk

Frosting

12 oz cream cheese, 3/4 cup unsalted butter, softened 3 tablespoons pure maple syrup 2 teaspoons vanilla extract 2 teaspoons cinnamon 6 cups powdered sugar Directions

1. Preheat oven to 300°F. Grease 3, 8-inch round cake pans, or two 9-inch rounds. Set aside.

2. In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside.

3. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

4. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Remove pans from oven and cool.

6. For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

7. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

8. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.