Preheat the oven to 350 degrees. Spray a 9x13-inch glass or ceramic baking dish with baking spray, set it aside.

In a mixing bowl, combine the dry ingredients. AP flour, pumpkin spice, baking soda, baking powder and salt. Mix well.

In a separate bowl, combine the wet ingredients. Cane sugar, light brown sugar, eggs, vegetable oil, 2% milk, vanilla extract and pumpkin puree. Mix well.

Combine the wet and dry ingredients. Mix until a batter forms. Pour the batter into the prepared baking dish. Spread it evenly using a spatula. Bake for 30-35 minutes. Make sure the cake is situated on the center rack in the oven. The cake is done once a toothpick inserted into the center of the cake comes out clean. Keep a close eye on your cake so you do not over bake it. My oven took the full 35 minutes to bake it.

While the cake is baking, combine the unsalted butter and cream cheese in a mixing bowl. Beat using a hand mixer. Next, add the vanilla extract and salt. Mix well. Slowly add the powdered sugar. This prevents the sugar from flying everywhere. Once well combined, cover and refrigerate.

Remove the cake from the oven and place the entire cake with baking dish on a wire cooling rack. Allow it to cool completely before frosting. It will need to rest for at least 1 hour. Pull the frosting from the refrigerator and let it rest for 15-20 minutes before frosting the cake. If the frosting is too cold, it will clump up and pull the top off the cake. Spread and enjoy.