Ingredients
1 can (15 ounces) pumpkin2 cups sugar3/4 cup canola oil4 large eggs, room temperature2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon salt1/2 teaspoon ground gingerSPICED CREAM CHEESE FILLING:1 package (8 ounces) cream cheese, softened1/2 cup shortening1/2 cup butter, softened1 tablespoon 2% milk1 teaspoon ground cinnamon1 teaspoon vanilla extract3 cups confectioners’ sugarHot caramel ice cream topping, warmed
Preparation
In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners’ sugar until smooth.
Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.
