Pumpkin Spice Cake

I don't know if I have mentioned this before, but I really don't like eating things made with pumpkin. However, I love baking/cooking food made with pumpkin. Weird right? So when it comes to all things pumpkin spice, I tend to like them with a little more spice, and a little less pumpkin. This cake is no exception. Don't you love its cute pumpkin shape? Perfect for fall! You can purchase the pan here. This cake is super moist, and full of fall flavor. Enjoy!

Pumpkin Spice Cake
adapted from here

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 tsp freshly grated nutmeg
10 tbs unsalted butter, softened
1 1/4 cup light brown sugar
1 1/4 cup granulated sugar
3 eggs
1 tsp pure vanilla extract
2/3 cup milk
8 oz pumpkin puree


Preheat oven to 325 degrees, Grease and flour the pumpkin pan, then tap out the excess flour. Sift together the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Add both the brown and granulated sugars to the butter and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add in the vanilla and beat until just combined. Reduce the speed to low, and add the flour mixture in three additions, alternating with the milk and starting and ending with the flour. Add in the pumpkin puree and beat just until incorporated.

Divide the batter evenly between the wells of the prepared pumpkin pan. Bake until a toothpick inserted near the center comes out clean. About 1 hour and 10 minutes. Transfer pan to a wire rack and cool for 15 minutes. Gently tap the pan on a work surface to loosen cakes. Invert them onto a cookie sheet. Cool completely.Stack the cakes and sprinkle with powdered sugar.