Pumpkin cake with chocolate ganache filling and maple cream cheese frosting.
Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds and spray again. Set aside.
Gradually add in powdered sugar, while mixer is on low speed.
Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
Pipe a rim of frosting around the edge of the cake and then spread about 1/2 cup ganache on the first layer of cake. Repeat with second cake layer.
Place the third cake layer, bottom-side up, on top and frost with a crumb coat.