• 3 Sticks Unsalted Butter- softened
• 2 Cups Cake Flour
• 2 Tsp Baking Powder
• ½ Tsp Salt
• 1 Tsp Cinnamon
• ½ Tsp Nutmeg
• 1 Tsp Vanilla
• 1 ½ Cups Light Brown Sugar – packed
• 2 Eggs – large
• 2/3 Cup Canned Pumpkin
• ¼ Cup Milk – not low fat
• 4 Cups Confectioners Sugar
• 2 Tsp Vanilla Extract
• 1 Small Can Crushed Pineapple – drained

Heat oven to 375^ and grease 2 round cake pans and line with cut to fit, lightly greased and floured parchment paper. In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg. In the bowl of your stand mixer, beat the brown sugar and ½ cup of the butter on high speed until smooth and creamy. Add the eggs one at a time making sure each is well incorporated before adding the next. Beat until smooth and add one teaspoon of vanilla. Then slowly add one half of the dry ingredients, mix until combined . Next add the pumpkin, milk and the remaining dry ingredients. Mix well and then divide evenly into the prepared cake pans. Bounce the pans a few times to release air bubbles and smooth the tops. Bake for approximately 30 minutes for 8” pans and a little less for 9” pans. Cake is done when a toothpick inserted in the center comes out clean. Remove from oven, place cakes on wire rack for 30 minutes and then remove from pans and let cool completely. Carefully remove parchment paper if it is on the layer.
Buon Appetito!

*Available at the Market