• Preheat the oven to 350℉ and grease a 9×13-inch cake pan, metal or glass are best.
• Whisk the dry ingredients together in a large bowl. Set aside.
  2 Cups Flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt, 2 teaspoons Cinnamon, 1 ½ teaspoons Pumpkin Pie Spice
• Beat the oil, eggs, brown sugar, sugar, pumpkin, and vanilla in a standing mixer with the paddle attachment until combined.
  1 Cup Vegetable Oil, 4 Eggs, ½ Cup Light Brown Sugar, 1 Cup Sugar, 1 Can Pumpkin Puree, 1 teaspoon Vanilla Extract
• Pour the dry ingredients into the wet ingredients mix to combine.
• Spread batter into the prepared pan. Bake for 32-36 minutes. The cake is done when a toothpick inserted in the center comes out clean.
• Remove the cake from the oven place on a wire rack so air can circulate. Rest for 30 minutes then place in the fridge. Like a banana cake this will keep it moist and cool it quickly.

For the Frosting

• In a stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together until smooth and creamy.
  8 oz Cream Cheese, ½ Cup Unsalted Butter
• Add powdered sugar a cup at a time until 2-3 cups are in then add vanilla.
  3 Cups Powdered Sugar, 1 teaspoon Vanilla Extract
• Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes to beat out the air.
• Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.