Other modifications were made to the easy-to-make recipe. We did not have pumpkin pie spice (as I have said before, it costs far more than I prefer to spend), so we whipped up a small batch of our own, minus the nutmeg (which we legit did not have). Instead of using the full amount of oil for a doubled recipe, we used unsweetened applesauce to lighten the load.
In the end, the cake sang fall. The intense exterior and almost savory middles of the squash forfeited stiffness and vegetal notes, and melted and surrendered to the sweet spices of cinnamon and allspice and all that makes fall. On top, the cinnamon cream cheese frosting was subtle with the tang of the cheese and kept the moisture in. Because there was only layer and one thick strip of frosting, the cake was not too sweet and laden with butter and powdered sugar. Each slice was fluffy and light, airy and warm. So delicious.