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Pumpkin Spice Layer Cake

I made up this recipe when my son requested pumpkin cake for Thanksgiving. It was such a hit that it's now become part of our traditional turkey day dinner!—Jeanne Cerrone, Peoria, Arizona

10-12 ServingsPrep: 35 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter-flavored shortening
1-1/3 cups sugar
1/2 cup packed brown sugar
2 eggs
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
FROSTING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
5 to 6 cups confectioners' sugar

Directions

In a large bowl, cream the shortening, sugar and brown sugar until
crumbly, about 2 minutes. Beat in eggs and pumpkin. Combine the
flour, baking powder, allspice, cinnamon, baking soda, ginger and
nutmeg. Gradually beat into pumpkin mixture; mix well.
Spoon into two greased and floured 9-in. round baking pans. Bake at

2 of 2

Pumpkin Spice Layer Cake (continued)

Directions (continued)

350° for 30-35 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a large bowl, beat the cream cheese, butter, vanilla and salt
until smooth. Gradually beat in confectioners' sugar. Spread
frosting between layers and over top and sides of cake. Store in the
refrigerator. Yield: 10-12 servings.

Nutrition Facts: 1 slice equals 608 calories, 22 g fat (10 g saturated fat), 71 mg cholesterol, 282 mg sodium, 100 g carbohydrate, 2 g fiber, 5 g protein.