Rustic pumpkin cake with cream cheese brown sugar frosting, a little spin on pumpkin pie this year 🎂

Prepping for Holidays this morning and just finished this gem. This cake is super indulgent with all the butter and sugar because why not! I believe in living people and by no means have the perfect diet. So kick back and enjoy the day, Happiest Holidays loves!

What you’ll need:

For the cake:

• 3 cups gluten free all purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 15oz can pumpkin puree

• 2 tablespoons cinnanmon

• 2 teaspoons vanilla

• 1/2 teaspoon ground ginger

• 4 eggs, room temp

• 1 cup brown sugar or coconut sugar

• 1 cup cane sugar or coconut sugar

• 1 cup butter (room temp) or coconut oil, melted

For Frosting:

• 3 cups powder sugar

• 1/2 cup butter

• 8oz cream cheese

• 1 cups brown sugar or coconut sugar

• 2 teaspoons vanilla

Preheat the oven at 350. Grease 3 6x2 pans. In a separate combine flour, baking powder/soda, cinnamon and ginger. In the electric mixer, beat butter, sugar till fluffy. Add eggs and vanilla, then pumpkin slowly till combined well. Add flour mixture slowly. Divide into 3 pan evenly. Bake for 35-40 mins or till cooked through. Let cool.

While cakes are cooling, mix all the frosting ingredients in a mixer till smooth. Once cakes are cooled, frost one cake on the top. then top with another cake and frost the top. Top with the last cake and frost the top. Use the rest to frosting to frost the sides minimally. Top with dash of cinnamon and pecans.