Vermont Spice Cake with Maple Cream Cheese Frosting

This is really just a lovely pumpkin spice cake with a great cream cheese frosting that all screams FALL! It's the perfect cake to serve during the autumn and is sure to

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What you need:
Cake:

• 3 cups flour
• 3 1/2 tsp. baking powder
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sugar
• 3/4 cup butter, softened
• 1/2 cup evaporated milk
• 3 large eggs
• 1 1/2 cup canned pumpkin
• 1/4 cup water
• 1 1/2 tsp. vanilla

Frosting:

• 11 oz. cream cheese, softened
• 1/3 cup butter, softened
• 3 1/2 cups powdered sugar
• 2 to 3 tsp. maple extract
• A squeeze of lemon juice

Directions:

For the cake: 

Combine flour, baking powder, pumpkin pie spice, baking soda, and salt. Set aside.

Cream together sugar and butter.

Add eggs, one at a time, mixing well between additions.

Beat in pumpkin, milk, water, and vanilla.

Gradually add dry ingredients and mix until incorporated.

Spread into two greased 9-inch round cake pans.

(I used a 9x13-inch, clearly)

Bake at 325* for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cool.

For the frosting: 

Beat cream cheese and butter until smooth.
Gradually add the powdered sugar and beat until smooth and fluffy.
Add extract and lemon juice. Mix until combined.
After cake is cool, slice each cake in half and frost each layer and the top - not the sides.

*Note: I used a 9x13-inch pan and leftover cream cheese frosting that I added maple extract and lemon juice too. Just a little different cooking time and frosted the top!*

Recipe from Sing For Your Supper

Recreated by Baking & Creating with Avril for Sept 2014 SRC {here}