4 cups white sugar
4 cups packed light brown sugar
4 teaspoons vanilla extract
4 eggs
1 (10 ounce) package angel food cake mix
3 cups pumpkin puree
1 cup butter
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together sugar, brown sugar, vanilla extract, eggs and orange juice. Beat until smooth. Spread batter into prepared pan.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan on wire rack for 15 minutes. Remove from oven, cool completely and frost.
To make the filling: In a large bowl, mix together pumpkin, butter and brown sugar until smooth. Spread evenly over cake.
No turkey / hot turkey / chicken noodle dish so needed to use up some prepackaged cranberries. Cranberry sauce / Kahlua (non dairy friendly) Shaved Oreo cookies into the bottom of each cupcake pan before icing them. Then filled the cupcakes with moistened whipped cream. Frosted with store bought chocolate frosting, YUM! We didn't have red currants or raisins so we used dried apricots. It took me an extra minute to line my pan because the cranberries broke up the bottom slightly. This is not a cookie that you stack or line up in a container as they will stick to one another. Very sticky but very chewy texture. Delicious!
⭐ ⭐ ⭐ ⭐