Snickerdoodle Pumpkin Cake

This cake is out of this world delicious! The pumpkin cake is very moist, and the buttercream isn't too sweet either! Just the right amount of creamy-ness and sweetness.

Snickerdoodle Pumpkin Cake

Ingredients for Cake:

15 oz. Can Pumpkin

1 C Vegetable Oil

4 Large Eggs

2 C Brown Sugar

2 C All Purpose Flour

2 Teaspoons Baking Soda

1 Teaspoon Cinnamon

1 Teaspoon Pumpkin Pie Spice

1 1/2 Teaspoon Kosher Salt

Ingredients for Snickerdoodle Buttercream:

1 Cup Milk

2 Tablespoons Flour

1 Cup Brown Sugar

1 Cup (Two Sticks) Butter, softened

1 Tablespoon Cinnamon

1 Teaspoon Vanilla Extract

Mix together all of your ingredients for the cake in a large mixing bowl.

Grease two 9-inch round cake pans, then pour your cake batter evenly between the two pans. Bake for 35-40 minutes at 350 degrees (or until done).

Make sure your cake cools before you frost it. While your cake is cooling is the perfect time to make your buttercream!

Stir together milk and flour until it mixes together completely. Then, pour it into a small sauce pan and heat until it boils. Take off heat and let cool. While milk/flour is cooling, cream your butter, brown sugar, cinnamon and vanilla. Then add in milk/flour.

Ice the cake and try not to eat too much - it's really that delicious!