Preheat oven to 350F and prepare (2) 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
In KitchenAid (or with hand mixer) cream together butter and cream cheese.
Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy "100% pumpkin" and not "pumpkin pie filling"
**This cake was frosted in a "semi-naked" style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Pumpkin Cake https://therecipecritic.com/pumpkin-cake-cream-cheese-frosting/