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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 12 ounces dickinson's pumpkin butter (1 jar)
- 34 cup pillsbury best all-purpose flour
- 3 eggs
- 12 cup sugar
- 1 teaspoon baking powder
- 12 teaspoon salt
- 12 ounces dickinson's apricot preserves
- 8 ounces cream cheese, softened
- whipped topping (optional)
- mint leaf (optional)
Method
- Preheat oven to 350.
- Grease an 8" springform pan or 8"x8"-inch square pan.
- In a large bowl, beat eggs at high speed for 5 minutes.
- Add pumpkin butter and sugar.
- Fold in dry ingredients.
- Pour into prepared pan and bake for 15 minutes.
- Cool.
- Beat cream cheese and preserves until well blended.
- Spread cream cheese mixture over cake.
- Garnish with optional whipped topping and mint leaves.
