KEY INGREDIENTS
INGREDIENTS
- ●3 cups all-purpose flour, divided
- ●3 1/2 teaspoons baking powder
- ●2 teaspoons pumpkin pie spice
- ●1 teaspoon baking soda
- ●3/4 teaspoon ground nutmeg
- ●1/2 teaspoon salt
- ●1 1/2 cups granulated sugar
- ●3/4 cup (1 1/2 sticks) butter, softened
- ●3 large eggs
- ●1 1/2 cups LIBBY'S® 100% Pure Pumpkin
- ●1/2 cup NESTLÉ® CARNATION® Evaporated Milk
- ●1/4 cup water
- ●1 1/2 teaspoons vanilla extract
- ●11 ounces cream cheese, at room temperature
- ●1/3 cup butter, softened
- ●3 1/2 cups powdered sugar, sifted
- ●2 teaspoons maple flavoring*
- ●1/2 cup chopped nuts and nut halves (optional)
MAKE IT
Step 1
Preheat oven to 325° F. Grease and flour two 9-inch-round cake pans.
Step 2
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat granulated sugar and 3/4 cup butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
Step 3
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
Step 4
Beat cream cheese, 1/3 cup butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
Step 5
Cut each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
RECIPE NOTES
To make a 2-layer cake, frost between layers, over top and on sides of cake.
* 3 teaspoons maple flavoring are suggested for a stronger maple flavor.