Instructions

1. Preheat the oven to 350°F and grease a 3-cup Bundt pan.
2. Whisk the flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter is thick, and you’ll have around 5 cups total.
3. Spoon/pour half of the batter into the prepared Bundt pan. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a heavy cake so don’t be alarmed if it takes a little longer in your oven.
4. Once done, remove from the oven and allow to cool for an hour in the pan. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.
5. Repeat a second time with the rest of the batter.
6. Once both cakes are cool and removed from their pans, make the frosting.
7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Biscoff spread on medium speed until combined, about 1 minute.
8. Add 1 1/2 cups of the confectioners’ sugar and salt. Beat on low speed until the sugar is well incorporated, and then increase the speed to medium to keep beating until the frosting is smooth and fluffy, about 4 minutes. Taste and add powdered sugar or salt if desired. Dye with orange food coloring, if using.
9. Place one cake upside down on your serving plate, and frost the top of it. Stick the other half on top, right side up. Frost all the sides. Follow the ridges of the cake as best you can.
10. To decorate, you can melt some chocolate and spread it out in a stem shape on some parchment. Once it hardens, you can stick it on the top of the cake to look like the stem.