• Preheat oven to 300° and grease and flour (2) 9 inch cake pans. Set aside.
• In a large mixing bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree until creamy.
• In a medium mixing bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together. set aside.
• Mix flour mixture into pumpkin mixture until well combined. Stir in pecans. Spoon into prepared pans, ¾ full (mixture will be thick).
• Bake at 300° for approximately 60-70 minutes or until wooden tooth pick inserted in the center comes out clean.
• Let cool in pans for 10 minutes, then remove from pans and place of cooling rack.

For the Cinnamon Buttercream Frosting

• In a medium mixing bowl, beat cream cheese and butter together until creamy. Add vanilla and cinnamon, mix well.
• Slowly add powdered sugar and beat until creamy.
• Frost once cake has cooled completely.