Lidey's Pumpkin Spice Cake with Cream Cheese Icing and Salted Pumpkin Seeds

Make Pumpkin Spice Cake: Preheat oven to 350 degrees F. Grease bottom and sides of 2 (9-by 2-inch) round cake pans with butter or non-stick spray. Line bottoms with parchment paper, and grease and flour the pans. In medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In separate bowl, combine pumpkin, milk and vanilla extract. In bowl of electric mixer fitted with paddle attachment (or, using hand mixer) beat sugar, oil, and eggs on medium-high speed for 2 minutes, until slightly thickened. With mixer on low speed, alternately add dry ingredients and pumpkin mixture to batter in three parts, beginning and ending with dry ingredients. Mix until just combined. Divide batter evenly between pans and bake for 30 to 35 minutes, until cake springs back lightly when pressed and cake tester comes out clean. Cool cakes in pans for fifteen minutes, then turn them onto wire rack to cool completely before frosting. Make Cream Cheese Icing: In bowl of electric mixer fitted with paddle attachment (or, using hand mixer) beat cream cheese, butter and vanilla on medium speed until smooth. On low speed, slowly add confectioners’ sugar and mix until just incorporated. Make the Salted Pumpkin Seeds: In small sauté pan, heat pumpkin seeds, brown sugar and salt over low heat. Cook for 3 to 5 minutes, stirring almost constantly, until sugar has melted and pumpkin seeds are lightly toasted. Remove to plate to cool completely. To assemble cake, place one layer on flat serving plate, rounded side down, and spread with frosting. Place second layer on top, rounded side down, and frost top and sides of the cake. Decorate cake with salted pumpkin seeds. Serve immediately or keep in refrigerator, tightly wrapped, for up to 3 days. Let cake sit out at room temperature for 30 minutes before serving.