Spiced Pumpkin Cake with Honey & Spiced Frosting


2-1/4 Cups cake flour (All Purpose flour will also work)
2-1/2 tsp baking powder
1 tsp Ground Cinnamon
1/2 tsp salt
2 tsp Pumpkin Pie Spice
3/4 Cup canned solid-pack pumpkin
1/3 Cup sour cream
1/3 Cup honey
1 Tbsp vanilla extract
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
3 large eggs

For frosting:
1 stick butter, softened at room temperature
8 oz cream cheese, softened at room temperature
2 tsp Pumpkin Pie Spice
1/2 tsp Orange Extract
1-1/2 Cups powdered (confectioners’) sugar

Preheat oven to 350°F. Line 15-1/2 x 10-1/2 x 1-inch pan with foil, leaving overhang on short sides; butter and flour the surface of the foil. Sift 2-1/4 cups flour and next 4 (dry) ingredients into medium bowl.

Whisk canned pumpkin, sour cream, honey and vanilla in a separate small bowl to blend.

Using electric mixer, cream butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time. Add dry ingredients into butter-sugar mixture alternately with the pumpkin mixture.

Spread batter evenly in prepared, foil-lined pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool completely in pan on rack before frosting.

Make frosting:
Using an electric mixer, beat butter and cream cheese together till smooth. Add in Orange Extract and Pumpkin Pie Spice; mix well. Add in powdered sugar, 1/2 Cup at a time, till frosting is well-mixed and the desired consistency. Spread spiced frosting over cooled cake and enjoy!