Step 1

Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick! Baking spray with flour works great as well.

Step 2

In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.

Step 3

In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl.

Step 4

Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg.

Step 5

Add in the pumpkin puree and mix until incorporated.

Step 6

Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don't over mix!

Step 7

Divide the cakes equally into the 2 8-inch pans.

Step 8

Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!

Step 9

Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.

Step 10

In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.

Step 11

As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. You can leave out any of the dark bits on the bottom of the pan, but I added them to the frosting for a more nutty flavor.

Step 12

Let it cool down for 15 - 20 minutes in the fridge.

Step 13

Add in the vanilla, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minute on high.

Step 14

Frost the cooled cake. Cut and serve!