Diane Morgan's Spiced Pumpkin Layer Cake With Cream Cheese Frost

• all-purpose flour↗2 cups

  plus more for dusting the pan

• granulated sugar↗2 cups
• baking soda↗2 teaspoons
• ground cinnamon↗2 teaspoons
• salt↗1 teaspoon
• freshly grated nutmeg1⁄2 teaspoon
• ground cloves↗1⁄4 teaspoon
• large eggs, beaten↗3
• canola oil↗1 cup
• pure vanilla extract↗2 teaspoons
• canned unsweetened pumpkin puree1 1⁄4 cups
• lightly packed sweetened flaked coconut↗1 cup
• canned crushed pineapple (do not drain)↗3⁄4 cup
• dried currant↗1⁄3 cup
• cream cheese↗2
• cup unsalted butter, at room temperature↗1
• tablespoons canned unsweetened pumpkin puree2
• cups confectioners' sugar, sifted↗1 1⁄2
• teaspoon pure vanilla extract↗1

Step-by-step instructions

1. 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. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.

2. 2

   To make the cake, in a large bowl, sift together the flour, 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.

3. 3

   Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake until a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. 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. Let cool completely before frosting the cakes.

4. 4

   To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about three minutes. Add the butter and beat until combined, about two minutes. Add the pumpkin purée and beat until incorporated, about one minute. Add the confectioners' sugar and vanilla and beat until fluffy, about three minutes.

5. 5

   Place one 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. 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. 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. Remove from the refrigerator 30 to 40 minutes before serving.