Ingredients

Butter for coating cake pans, at room temperature

2 cups all-purpose flour, plus extra for dusting the pan

2 cups granulated sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon kosher or sea salt

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

3 large eggs, beaten

1 cup canola or vegetable oil

2 teaspoons pure vanilla extract

1 1/4 cups canned unsweetened pumpkin purée

1 cup lightly packed sweetened flaked coconut

3/4 cup canned crushed pineapple (do not drain)

1/3 cup dried currants

Cream Cheese Frosting

• 2 packages (8 ounces each) cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 tablespoons canned unsweetened pumpkin purée
• 1 1/2 cups confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract

Description

When It Comes To Dessert, I Am A Chocoholic First And Fruit-pie Lover Second; But After Several Test Batches To Perfect This Cake, I Am...

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