Ingredients
• 2 cups all-purpose flour • 1 cup pumpkin puree • ½ cup butter, softened • ½ cup vegetable oil • 1 cup granulated sugar • ½ cup brown sugar • 3 eggs • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt • ½ cup buttermilk
FOR CREAM CHEESE FROSTING: • 8 oz cream cheese, softened • ½ cup butter, softened • 4 cups powdered sugar • 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F
- Grease and flour two 9-inch round cake pans
- Cream butter, both sugars, and oil until fluffy
- Add eggs and vanilla, beat well
- Mix in pumpkin puree
- Combine flour, spices, baking soda, and salt
- Alternate adding flour mixture and buttermilk
- Divide batter between prepared pans
- Bake 25-30 minutes until toothpick comes clean
- Cool 10 minutes in pans, then turn out
- Beat cream cheese and butter until smooth
- Gradually add powdered sugar and vanilla
- Frost cooled cake layers
- Store covered in refrigerator
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 30 mins, Total Time: 55 mins, Servings: 12, Calories: 320, Net Carbs: 35g, Fats: 18g, Protein: 4g