1 cup margarine
2 eggs
1 teaspoon pumpkin pie spice
3 teaspoons baking soda
1 (18 ounce) package cream cheese
1 (4 ounce) can pumpkin puree
3/4 cup vegetable oil
1 cup vanilla syrup
1 1/2 cups pumpkin puree
1 cup squash puree
1 (8 ounce) container frozen whipped topping, thawed
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.
In a large bowl, cream together the margarine, eggs, pumpkin pie spice and baking soda until smooth. Beat in the pumpkin pie spice, vegetable oil and vanilla extract until well blended.
Pour batter into prepared pan. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Cool in pan on a wire rack. Carefully flip the pan onto a serving plate to cool completely.
While the cream cheese mixture is still warm, combine the pumpkin, pumpkin puree and oil. Spread mixture over the cream cheese layer. Freeze until firm, about 30 minutes.
Turn onto a large plate and spread whipped topping over the cream cheese layer. Spread topped cream cheese mixture evenly over cream cheese layer.