Spiced Pumpkin Layer Cake with Cream Cheese Frosting

Ingredients

• 2 teaspoons baking soda 
• 0.8 cup pineapple canned crushed (do not drain)
• 1 cup coconut sweetened packed flaked
• 1.5 cups powdered sugar sifted
• 16 ounces cream cheese at room temperature
• 0.3 cup currants dried
• 3 large eggs beaten
• 2 cups granulated sugar 
• 2 teaspoons ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon nutmeg freshly grated
• 2 tablespoons pumpkin puree unsweetened canned
• 1 teaspoon sea salt 
• 1 cup butter unsalted at room temperature (2 sticks)
• 1 teaspoon vanilla extract pure
• 1 cup vegetable oil 

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• plastic wrap
• hand mixer
• toothpicks
• wooden spoon
• offset spatula

Directions

1. Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper.
2. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
3. To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
4. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined.
5. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly.
6. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean.
7. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper.
8. Let cool completely before frosting the cakes.
9. To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth.
10. Add the butter and beat for about 2 minutes until combined.
11. Add the pumpkin purée and beat until incorporated, about 1 minute.
12. Add the confectioners’ sugar and vanilla and beat for about 3 minutes until fluffy.
13. Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer.
14. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges.
15. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting.
16. Remove from the refrigerator 30 to 40 minutes before serving.
17. Do Ahead
18. The cake can be made up to 2 days in advance. Refrigerate until cold, and then carefully cover with plastic wrap. The cake can also be wrapped tightly and frozen for up to 1 month.
19. Let thaw in the refrigerator, about 12 hours.
20. Reprinted with permission from The New Thanksgiving Table by Diane Morgan, (C) October 2009 Chronicle Books