Gluten Free Pumpkin Cake

Line two 8 inch cake pans with parchment paper and set aside. I like these parchment rounds. (Note: I multiplied the recipe by 1.5 to make a 3 layer 8 inch cake for the photos). You can also use three 6 inch cake pans without modifying the measurements.
Preheat the oven to 350 Fahrenheit.
In a large mixing bowl, add all wet ingredients.
Beat with an electric mixer until combined, about 30 seconds.
Add in the dry ingredients, making sure to spoon and level the flour.
Beat until combined. The batter will be thick.
Divide among your prepared pans and spread the top out smooth.
Bake for 28-34 minutes or until a toothpick comes out clean. Mine is usually perfect at 30 minutes but all ovens are different.
Let cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
Once cool, add the butter and cream cheese to a large mixing bowl and beat with an electric mixer for about 2-3 minutes.
Add in the powdered sugar in about 2 batches and mix until well combined.
Add in the salt and vanilla. If the frosting is too thick, add in 1-2 tablespoons of milk.
Once the cake is completely cool, frost and enjoy! You can also top with my homemade caramel and crushed pecans if desired.

Did you make this?