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In a large bowl, add granulated sugar, brown sugar, and butter. Beat with a mixer at medium speed for 3-5 minutes, or until well blended.
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Add eggs, one at a time, beating well after each addition.
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Stir in pumpkin pie filling and vanilla.
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In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
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Alternate adding the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture.
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Transfer the batter into the prepared pan.
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Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean, a few crumbs are okay.
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Let the cake cool in the pan for 10-15 minutes on a wire rack. Remove from pan, and allow it to continue cooling on a wire rack.
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Drizzle the glaze on the warm or cooled cake.