Recipe

Stir flour with baking powder, baking soda, salt and cinnamon. Reserve. Preheat oven to 350F (180C). Grease two 8-in (23-cm) round cake pans.

Combine oil and sugar using electric mixer; mix on medium speed for 1 minute. Still mixing, add eggs, one at a time. Increase speed to high and beat for 2 minutes. Add dry ingredients in 3 additions, scraping down bowl with a rubber spatula after each addition. Stir in pumpkin.

Scrape equal amounts of batter into each cake pan. Bake in preheated oven for 30 to 35 minutes or until a tester inserted in centre comes out clean. Cool in pan for 5 minutes; remove and cool to room temperature on rack.

Beat cream cheese with electric mixer until smooth. Add molasses and half the icing sugar. Mix on low speed until combined. Add remaining sugar and mix until combined; increase speed to high and beat for 1 minute or until very smooth.

Cut each cake layer in half to make four layers. Spread just enough frosting over bottom layer to cover well. Top with second layer and spread some frosting evenly over that layer. Repeat and top with last layer and remaining frosting, swirling frosting to decorate.

Makes 8 to 10 servings.

Make-Ahead: Can be made at least 8 hrs ahead.