I decided to make a GF pumpkin spice layer cake as an extra Thanksgiving dessert for one of my daughters who doesn't like pie unless it's a chocolate pie. But, I wanted something a little different in look and shape to accompany the pies.  My daughter LOVED this.  So much so, I made it the following week for a family dinner.  It's remarkably easy, but because of the layering, it has a fancy look.  A fun dessert that's delicious and looks beautiful.  Enjoy! 

Yum! A delicious slice of homemade pumpkin spice layer cake!

Layered & chilled. The frosting was piped for a neater look.

Serving a slice of pumpkin spice layer cake. This one was not chilled before slicing - we couldn't wait! Yum!

Pumpkin Spice Layer Cake

Preheat oven to 350F.  Line a metal quarter-sized baking pan, approximately 9" x 13", 10" x 10", or 11" x 11" in size, with parchment paper.

Mix in a large bowl (It is important to mix dry ingredients first in gluten-free cooking, or you will end up with inconsistencies in the batter):
3/4 cup Kristin's gluten-free flour mix
1/4 tsp xanthan gum
1 tsp pumpkin pie spice + pinch of cloves (OR 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ginger, pinch of cloves)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Add, and mix in thoroughly:
1/2 cup oil (I love avocado oil, but any cooking oil will work)
2/3 - 3/4 cup sugar

Add and mix in until nice and smooth:
2 eggs
1/2 cup pureed pumpkin (canned pumpkin or homemade pumpkin puree will work)
1/2 tsp vanilla extract (vanilla bean paste is best)

Pour into your parchment-paper lined metal baking pan.  Smooth top of batter.

Bake at 350F for 30 minutes, until nicely browned on top.  Cool 5-10 minutes in the pan, then remove to cool completely on a wire rack. Once cooled, slice cake into three even pieces.  Frost and layer as follows:

Beat the following by hand OR in a mixer until nice and smooth:
2 Tbsp butter, softened
3 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla bean paste OR vanilla extract
1-2 tsp milk, added slowly, until desired thickness

You can spread the frosting with a spatula OR you can put it in a ziploc bag, then snip the corner, to pipe for a neater look. Optional, but I found this worked well for a neater looking cake: Line an oversized bread pan (just larger than the size of each slice of cake) with plastic wrap.  Gently place one slice of cake in the plastic-wrap-lined pan. Pipe the frosting on, and continue layering as desired. Top loosely with the plastic wrap and set to chill. 

It works neatly to layer in an oversized bread pan, if you have one. But if not, just on a plate or tray works well. 

TWO frosting options: 

1. Frosting on all layers & top
Spread the cream cheese frosting on top of each third of pumpkin cake.  Carefully pick up and layer the cakes on top of each other on a serving dish. *I find using two spatulas works well to pick up each piece of cake* 

2. Frosting between the layers - nothing on top. 

Pipe or spread half the frosting on one of the cake slices. Top with another cake slice. Add the remaining frosting. Top with the last piece. 

Chill frosted cake 2-3 hours, or overnight before serving.  This cake slices best when it's chilled completely.  Slice with a serrated knife when serving.   Enjoy!     

Chilled cake, slicing neatly. 

Neat slices, prepping to share with a friend. Yum!

Pumpkin Spice Layer Cake Recipe by Successfully Gluten Free!