spicy pumpkin funfetti cake

Rich, spicy pumpkin cake with a cool cream cheese frosting and crunchy candy sprinkles to top it off.

2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1 1/4 cups sugar ( I like to use sugar in the raw)
3/4 cup dark-brown sugar
1/2 cup butter, soft/room temp
1/2 cup vegetable oil
4 eggs
2 tsp vanilla extract
1 3/4 cup (15 oz) pumpkin puree
1/2 cup milk

Frosting:
12 oz. cream cheese, soft/room temp
3/4 cup butter, soft/room temp
1/2 tsp vanilla extract
4 1/2 – 5 cups powdered sugar
rainbow sprinkles to taste (maybe 1/2 cup or more if you want to get crazy)

View the full recipe at Chew and Taste →