3 eggs
2 tablespoons butter
1 1/2 teaspoons white sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 (18.75 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup packed light brown sugar
1 tablespoon bakers' ammonia
1 teaspoon baking soda
In a large bowl, beat eggs, butter, sugar, pumpkin pie spice, vanilla and pumpkin until well blended. Beat in flour, brown sugar, baking soda and pumpkin mixture. Cover and refrigerate 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
Bake 30 cake layers in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan. Spread 1/2 cup pumpkin cream filling over cake layers. Layer with cream cheese and 1 cup buttercream, then spread cream cheese mixture over cream cheese layer. Refrigerate 2 hours before slicing.
Easy and tasty.
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