Blood Orange Pumpkin Olive Oil Cake

• Spray an 8-inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 degrees.
• In a large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
• In a medium mixing bowl, whisk together until just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
• Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
• Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
• Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.

Cream Cheese Frosting

• Sift together the powdered sugar and pumpkin pie spice. Set aside.
• In a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
• Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
• Frost the cake and enjoy.