Pumpkin Ribbon Cake
You will need a 9 inch or 10 inch spring form pan and:
- 2 and 1/2 cups of flour
- 2 tsp. baking powder
- 1 and 1/2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 and 1/2 cups sugar
- 3/4 cup butter, softened
- 3 eggs
- 3/4 cup solid pack pumpkin
- 1/2 cup milk
- 1 tsp. vanilla
Filling:
- 1 package 8 oz. cream cheese softened
- 1/4 cup sugar
Topping:
- powdered sugar
- Cool Whip or whipped cream
Preheat oven to 350 degrees and spray spring form with cooking
spray. Combine dry ingredients for cake in a bowl. In
another bowl or mixer beat sugar and butter till fluffy and add
eggs one at a time, then pumpkin, milk, and vanilla. Slowly
add flour mixture to batter.
Spread 2 and 1/2 cups of the batter in the spring form.
Mix filling and spread evenly over the batter and then add the
rest of the batter. Bake for about 45 to 50 min. or until
tooth pick inserted comes out clean.
Place a doily or other pattern over the cake when cooled and
powder it with the powdered sugar for a special effect.
Slice and serve with dollop of whipping cream. Yummy!
ENJOY!! |
