For the frosting:
3 1/2 cups sifted confectioners’ sugar
1/3 cup butter, softened
11 ounces cream cheese, softened
2 teaspoons maple syrup

Preheat the oven to 325° F. Butter and flour two round 9-inch cake pans (I used a sheet cake pan and punched out my layers using a ring mold, hence the many layers in the photo).
Whisk together the flour, salt, spices, baking powder, and baking soda in a large bowl and set aside.

In a separate bowl or in a stand mixer, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing after each addition.

Add the pumpkin, evaporated milk, water, and vanilla, mixing after each addition. Add the dry ingredients and beat until just combined.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until the cake springs back to the touch and pulls away from the sides of the pan. Let cool in the pans for 10 minutes, then turn the cakes out onto a cooling rack to cool fully. It’s best to chill the cakes in the refrigerators before frosting them.

For the frosting: Beat together all the ingredients in a large bowl until smooth and fluffy.

If you want a cake with more layers, slice your two layers in half horizontally. Frost between each layer and top with more frosting. Leave the sides unfrosted if you like, or cover them with a thin layer of frosting.

Makes two 9-inch layers