1 recipe pastry for a 9x9 inch pan
3 eggs
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 teaspoon peanut butter
1/2 cup white sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 pinch salt
1 cup butter, softened
3/4 cup brown sugar for decoration
1 (15 ounce) can pumpkin puree
3 1/2 cups pumpkin puree
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Stir together the eggs, pudding mix, milk, 1 teaspoon peanut butter, 1/2 cup white sugar, pumpkin pie spice, 1 teaspoon vanilla extract, lemon zest and lemon zest. Set aside.
In a large bowl, cream together the butter, brown sugar and pumpkin. Beat in the flour mixture. Beat in the pumpkin mixture, stirring just until combined. Fold in the lemon zest and lemon zest.
Spread batter into the prepared pans. Arrange on the prepared pans. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Garnish each cake with whipped topping before removing from pans.