Pumpkin cake, pumpkin filling, with cinnamon maple cream cheese frosting

Cake:

3 cups all purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

¾ cup unsalted butter softened

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1–15 ounce canned pumpkin

¼ cup vegetable oil

1 cup milk

Preheat oven to 300°. Grease 3-8 inch round cake pans. In medium mixing bowl, mix flour baking soda and salt. In large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla, pumpkin, and oil. Beat in flour mixture alternately with milk. Divide between pans, bake 30 to 35 minutes. Put in freezer for 45 minutes. Remove from pans.

Filling:

One 8 ounce package cream cheese

⅓ cup pumpkin

¼ cup sugar

½ teaspoon pumpkin pie spice

Mixed together in medium bowl set aside.

Frosting:

One 8 ounce package cream cheese

½ cup butter

1 teaspoon vanilla

2 teaspoons cinnamon

½ teaspoon maple extract

4 cups sifted powdered sugar

1 to 2 tablespoons maple syrup.

In large bowl, cream butter and cream cheese until smooth, add vanilla, cinnamon, maple extract, and maple syrup. Add powdered sugar and beat on low speed.

Put filling between layers of cake. Ice entire cake with frosting, sprinkle with candied pecans on top.

Christina Marie Palczynski 

Arnold