Shelly's Recipe

PUMPKIN SPICE CAKE

Category: Cakes

3 1/3 cups all-purpose flour
5 teaspoons baking powder
2 1/2 teaspoons pumpkin pie spice
1 3/4 teaspoons salt
2 cups sugar
1 cup firmly packed dark brown sugar
1 cup canola oil
4 large eggs
1 (15-ounce) can pumpkin
Coconut-Cranberry-Raisin Icing (recipe follows)

Preheat oven to 350. Spray 3 (9-inch) cake pans with nonstick cooking spray.

In a large bowl, combine flour, baking powder, pumpkin pie spice, and salt. Beat at lowest speed with an electric mixer to combine. Add sugars, oil, and eggs; beat at medium speed until well blended. Add pumpkin, blending well. Pour batter into prepared pans. Bake until a wooden pick inserted in the center of layers comes out clean, 20 to 25 minutes. Let layers cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Frost between the layers and on top of cake with Coconut-Cranberry-Raisin Icing.

Coconut-Cranberry-Raisin Icing
12 ounces cream cheese, softened
6 tablespoons butter, softened
4 1/2 cups confectioners’ sugar
2 cups sweetened, flaked coconut
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup chopped pecans

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Stir in coconut, cranberries, raisins, and pecans.