 | | Directions | CAKE:
- Combine cake mix, pumpkin, soda, eggs, water and applesauce.
- Beat until smooth.
- Spread into 2 ungreased round cake pans.
- Bake at 350° F for 25-30 minutes.
- Allow to cool 10 minutes and then turn them out on racks to cool completely.
- When cool, spread cream cheese frosting on top of the first cake.
- Then place the second cake on top of the frosted first cake and frost the top of the second cake.
- You can frost the sides of the cake as well, if desired.
FROSTING:
- Cream together the butter, crean cheese and vanilla.
- Graduall add pawdered sugar.
- If the mixture is too thick, thin it out with a little milk.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: 2 8' round cake pans, mixer
Servings: 10
|  | | Ingredients | | - | | CAKE: |
| - | | 1 package gingerbread cake mix |
| - | | 1 pound canned pumpkin |
| - | | 2 teaspoons baking soda |
| - | | 2 eggs |
| - | | 1/2 cup applesauce |
| - | | 1/3 cup water |
| - | | FROSTING: |
| - | | 1/2 cup butter - softened |
| - | | 8 ounces cream cheese - softened |
| - | | 1 teaspoon vanilla |
| - | | 1 pound powdered sugar |
| - | | milk to thin frosting |
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