Lisa's Southern Kitchen

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Ingredients:

Cake:

• 2 cups Self Rising Flour

• 2 cups Pumpkin Puree

• 1 cup Granulated Sugar

• 1 tbsp. Ground Cinnamon

• 1 tbsp. Ground Ginger

• 1 tbsp. Ground Nutmeg

• 1 tbsp. Pumpkin Pie Spice

• 4 Eggs

• 1 tsp. Vanilla Extract

• 1 cup Chopped Pecans

• 1/2 tbsp. Vegetable Oil

Cream Cheese Frosting:

• 8 oz. Cream Cheese

• 1/2 cup Unsalted Butter, softened

• 2 tsp. Vanilla Extract

• 4 cup Confectioners’ Sugar

• Garnish with candy corn

Instructions:

Preheat oven to 350 degrees and greased a two round cake pans with cooking spray.

In a bowl of stand mixer, add in the flour, sugar, cinnamon, allspice and ginger, nutmeg, pumpkin pie spice, beat well.

Add in the vanilla extract, oil and eggs one at time, beat well combined.

Stir the chopped pecans and pour the cake batter into two greased round cake pans.

Bake for 45 minutes until toothpick inserted comes out clean. Let it cool for 10 minutes before frosting.

Make the frosting, in a bowl mix together the ingredients until fluffy.

Assemble:

Lay one cake layer on cake platter, frost it and second cake layer on top of the cake , frost it. Garnish with candy corn. Slice and serve.