I hope everyone had a lovely Thanksgiving! I have to do some serious unpacking otherwise not only will I have no Christmas decorations up, but I probably will not be unpacked when it’s time for us to pack up and move again! Which I suppose is not a bad idea, but I want to feel settled and at home for the next 9-10 months! Not living out of boxes. So Jess Weaver is filling in for me today with a great recipe for Pumpkin Cake with Brown Sugar Cinnamon Buttercream. All from scratch!

Pumpkin Cake with Brown Sugar Cinnamon Buttercream

Ingredients for Cake:

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15 oz. Can Pumpkin Puree
2 C Brown Sugar
1 C Vegetable Oil
4 Large Eggs
2 C All Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Kosher Salt

Ingredients for Frosting:

1 Cup Milk
2 Tablespoons Flour
1 Cup (Two Sticks) Butter, softened
1 Cup Brown Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Cinnamon

Directions:

Grease two 9-inch round cake pans.

Combine all ingredients for cake in a large mixing bowl. Stir until well-incorporated. Fill your 2 cake pans.

Bake for 35 minutes at 350 degrees.

Let cool completely before frosting.

While cake is baking, make your buttercream frosting.

In a small sauce pan, combine milk and flour – stir until flour has mixed in completely with milk. Turn on heat to medium low. Bring to a boil stirring constantly. Once mixture has reached a boil, remove from heat and allow to cool.

With an electric mixer, cream your butter, vanilla, cinnamon and brown sugar until light and fluffy. Then, add in cooled milk/flour mixture.

Frost your pumpkin cake and enjoy!

Candied pecans are used as decoration on cake.