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Pumpkin Cake

I came up with this one for a going away party.

Cake:

  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3/4 cup Pumpkin Butter
  • 1/3 cup vanilla yogurt
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 large eggs

Frosting

  • 1 pound cream cheese, room temperature
  • 2 cups powdered sugar
  • 1/2 cup Pumpkin Butter
  • 1/4 cup honey
  • pinch ground allspice
  • 1 cup chilled whipping cream
  • 1 jar Pumpkin Butter

Make cake:

Preheat oven to 350F. Line 15 1/2 x 10 1/2 sheet pan with parchment paper. Butter and flour. Sift flour and next 5 ingredients into medium bowl. Whisk pumpkin, yogurt, honey and vanilla in small bowl to blend. Using mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix dry ingredients into butter mixture alternately with pumpkin mixture.

Spread batter evenly in prepared pan. Bake about 25 minutes. Cool in pan on rack.

Make frosting:

Beat cream cheese, powdered sugar, 1/2 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture.

Cut cake crosswise into thirds. Place first piece on cake plate. Spread with frosting. Spread thin layer of pumpkin butter on top of frosting. Top with second cake. Spread with frosting and again top with pumpkin butter. Top with third cake. Spread remaining frosting decoratively onto top and sides of cake.

Chill.

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