1. Preheat oven to 180°C and line your baking pan/cake tin/brownie tin with greaseproof paper and set aside. In a medium bowl, whisk together your flour, cinnamon, salt, baking powder, bicarbonate of soda, pumpkin pie spice, and golden turmeric drink powder.

2. In a separate large bowl beat your butter and sugar until light and fluffy. Add your eggs, one at a time, beating well after each addition. Next, add in your vanilla extract and pumpkin puree and beat until incorporated. Add in your dry ingredients and mix until just combined.
  
3. Pour your golden cake batter into your prepared baking pan and bake until a toothpick inserted in the middle comes out clean, this will take around 30 minutes.
  
4. Whilst the cake is cooling prepare your optional topping by simply adding icing sugar with a pinch of turmeric powder and SWELL golden turmeric drink powder with a bit of water until you get a thick yet dripping consistency.
  
5. Lift the cake out of the pan with greaseproof paper and place it on a serving platter or cutting board. Finish off by icing your cake with your golden topping, if desired, and serve! This cake is best consumed within 3 days and is freezable. Enjoy!