1. Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom.

2. Combine the ingredients for the cinnamon sugar swirl in a small bowl and set aside.

3. To make the cake layers, add the oil, Domino Golden Sugar, vanilla extract and eggs to a mixer bowl and mix until smooth.

4. In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.

5. Add the dry ingredients to the wet ingredients and mix until well combined and smooth.

6. Add the pumpkin puree and mix until well combined.

7. Add about 1 cup (250g) of cake batter to each of the three prepared pans and spread evenly.

8. Sprinkle the cinnamon sugar swirl mixture over the cake batter, adding about a third of the mixture to each pan (about 5 tablespoons). Leave a little space around the outer edge of the cake so that the swirl doesn’t quite go all the way to the edge.

9. Use a small knife/toothpick/offset spatula to gently swirl the batter with the cinnamon sugar mixture.

10. Divide the remaining cake batter between the three pans, about 1 cup (260g) per pan. It’s easiest to drop spoonfuls of the batter over the cinnamon sugar mixture, then spread evenly.

11. Bake the cake layers for 25-30 minutes, or until a toothpick comes out clean.

12. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

13. To make the frosting, combine the cream cheese and butter and mix until smooth.

14. Add about half of the powdered sugar and mix until smooth.

15. Add the vanilla extract and cinnamon and mix until smooth.

16. Add the remaining powdered sugar and mix until smooth. Set aside.

17. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat.

18. Place the first cake layer on a serving plate or on a cardboard cake circle.

19. Spread about 1 cup of frosting on top of the cake layer.

20. Add the second layer of cake and another cup of frosting.

21. Top the cake with the third layer and frost the top and outside of the cake with the remaining cream cheese frosting. Set the cake in the fridge and make the cinnamon drizzle, if using.

22. To make the cinnamon drizzle, combine all ingredients except for the powdered sugar in a small sauce pan.

23. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.

24. Boil for 1 minute, stirring, then remove from heat and immediately pour into a heat-proof glass bowl.

25. Whisk in the powdered sugar and allow to cool just slightly and thicken. If your icing is too thin, add additional powdered sugar until it’s the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out. It will be a little sticky/stringy, so it’s easier to work with in a squeeze bottle, but a spoon will work for dripping as well. If you’d like to test it before adding it to the cake, turn a glass cup upside down and drizzle some on bottom/side of the cup. If it drips how you’d like it to, it’s ready. Keep in mind that the more it cools, the firmer it will get. You want it to be warm, but not too hot.

26. Drizzle the cinnamon mixture around the outside of the cake. You can also fill in the center, if you like.

27. Pipe swirls of the remaining cream cheese frosting around the outer top edge of the cake and dust with ground cinnamon.

28. Refrigerate cake until ready to serve. Cake is best served cool and closer to room temperature, but not cold. Best if eaten within 3-4 days.