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
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.
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!