Gluten-Free Pumpkin Spice Cake

OK, just got the double thumbs up and a jumbled "thsrcxs!" from kids with mouths full of cake, so I guess it's a keeper. Took 2 different recipes, added my own twists and there you have it.

• Ready In: 50 mins
• Serves: 18
• Yields: 1 9x13 pan

Ingredients

• 3  eggs
• 1 1⁄2 cups dark brown sugar
• 6  tablespoons butter, melted
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1⁄2 cup applesauce
• 1  cup  gluten-free oats
• 2  teaspoons vanilla
• 2 1⁄2 teaspoons cinnamon
• 2  teaspoons ginger
• 1 1⁄2 teaspoons nutmeg
• 1⁄2 teaspoon ground cloves
• 2  cups  gluten-free baking mix
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon baking powder
• 1  teaspoon xanthan gum
• 1⁄2 teaspoon sea salt

• Icing

• 8  ounces cream cheese, room temperature
• 4  tablespoons butter
• 4  tablespoons maple syrup
• 2  teaspoons vanilla
• 2 1⁄2-3  cups powdered sugar

Directions

1. Preheat oven to 350 degrees, spray or prep 9x13 baking dish.
2. Mix together in large bowl: eggs, sugar, butter, pumpkin, applesauce, oats, vanilla, cinnamon, ginger, nutmeg, and cloves. Set aside and let sit for at least 5 minutes. (Allows oats to soften and spices to "mingle.").
3. In medium mixing bowl, combine baking mix, baking soda, baking powder, and xanthan gum. Add slowly to wet ingredients, mix well, but do not overmix.
4. Pour into prepared baking dish, bake for 25-30 minutes or until toothpick inserted in center comes out clean.
5. For Icing:
6. While cake cools, mix all icing ingredients together, beat for 1 minutes.
7. I iced the cake while still warm, poked cake with toothpick, so icing soaked into cake.
8. Garnish with chopped pecans or walnuts on icing, if you want.