This is a fan favorite even with people who don’t like pumpkin. ( can be sweet)
3 cups all-purpose flour
1½ teaspoons baking soda
1 cup light brown sugar, packed
1 1/2 cups white sugar
¾ cup of butter, softened
2 teaspoons vanilla extract
1 tablespoon pumpkin spice
1/2 cup condensed milk
1/2 bag of butterscotch chips melted
1½ cup buttermilk
15 oz. 100% pure pumpkin (canned)
CINNAMON CREAM CHEESE FROSTING
2 (8 oz) packs cream cheese, softened
½ cup butter softened, softened
1 teaspoon heavy cream
4 cups powdered sugar
1 teaspoon vanilla extract
cinnamon (as much as you like. Can also use pumpkin spice)
Preheat oven to 275 F.
Grease and flour 3 round ( 9-inch) cake pans. Set aside.
In a large bowl whisk together flour, baking soda. Set aside.
In a large bowl cream together sugars and butter.
Beat in each egg one at a time.
Fold in vanilla, and pumpkin spice.
Add dry ingredients to wet ingredients, alternating with the buttermilk.
Fold in pure pumpkin, condensed milk and butterscotch.
Pour batter evenly into the cake pans.
Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (Do not overbake. Cake will continue cooking while it cools)
Let cake sit in pans for 10 minutes before removing and placing on a rack to cool.
While cake is cooling make the frosting.
Cream together cream cheese, butter and heavy cream.
Mix in powdered sugar a little at a time until creamy.
Fold in vanilla and cinnamon.
Frost cooled cakes.
Serve with ice cream