I baked this cake, as well as a red velvet cake with white chocolate and chocolate buttercream frosting for a friend's birthday... unfortunately I got to taste neither of them, although I heard they were quite tasty (I got a MONETARY offer to bake the red velvet for another party... of course I wouldn't charge for it!)

SO, we start out with these ingredients:

1/2 cup butter, room temp
1 1/4 cup brown sugar splenda/ brown sugar
2 eggs
1 cup pumpkin pie filling
1 teaspoon vanilla extract
2 cups cake flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup buttermilk

(Preheat to 350) As for most recipes, you just mix the flour together with the other dry ingredients, excluding the brown sugar. In a seperate bowl mix together the butter and brown sugar, eventually adding the eggs, and then the vanilla. We then mix half of the flour in with the batter, then pour in the buttermilk, followed by the remaining flour mixture... Divide in half and pour into two greased and floured pans, baking for 25 minutes...

The cream cheese frosting was just a basic recipe... 8 ounces of cream cheese, half cup butter, 4 cups icing sugar. I was a cup short icing sugar since I doubled the batch for the freezer... still tasted fantastic, although I'm not a huge fan of frosting the whole cake with cream cheese frosting, just a bit rich for me.

FINISHED PRODUCT!

SIDENOTE: If you're looking for something to do with the leftover pie filling, why not try a pumpkin smoothie? Try 1/3 or 1/2 a cup pumpkin filling with equal parts milk, a tiny bit of cinnamon and nutmeg... 4 icecubes, blend it all up. SO good!