Easy Pumpkin Spice Cake with Maple Brown Sugar Icing

For the Pumpkin Spice Cake:Preheat oven to 350 degrees.

Prepare two 8 inch baking trays but oiling them and dusting them with flour. Then, cut 4 strips of parchment paper (long enough to drape over the sides of the baking tray) and place these, criss-cross on the bottom of each of the baking trays.

Then, in a mixing bowl, mix together the oil, butter and sugar, using an electric mixer.

Then add in the two eggs and beat well.

In another bowl mix together the all purpose flour, salt, baking powder, pumpkin pie spice.

Then alternate adding in the pumpkin spiced flour into the butter oil mixture with the milk and beat well.

Pour the Pumpkin Spice Cake batter into the prepared baking trays and bake for 35 minutes at 350 degrees.

Test to make sure cake is baked through by inserting a toothpick into the center. If it comes out clean, the cake is done. Set the cake aside until it is completely cool.For the Maple Brown Sugar Icing:In a small pan, add in the butter, maple syrup and brown sugar, over medium heat.

Stir well together for about 3-4 minutes until mixture comes to a boil. Then turn the stove off and let this cool completely.

When cooled, use an electric mixture and gradually beat in the powdered sugar. Add in the vanilla and cream and beat well.

Use this to frost the cake with - between the layers and over the top and sides and enjoy!

*Cake can be placed in an airtight container or wrapped in plastic and frozen for upto a month (it hasn't lasted longer than that in our home) and thawed at room temperature and enjoyed then too.