Fall is a season of pumpkins, spices and warm food. Two recipes immediately come to mind when you mention pumpkin as an ingredient: Pumpkin Pie and Pumpkin Bread.

I tried a new way of using pumpkin today. I think it turned out pretty darn good.

I used pumpkin butter as a filling for this delicious yellow cake.

Pumpkin Filled Yellow Cake

1 box (18 oz) Yellow Cake Mix
1/2 cup Water
7 Tablespoon Butter
3 Eggs
1 can (16 oz) Vanilla Frosting
1 pkg. (8 oz) Cream Cheese
1 cup Pumpkin Butter

Mix the cake mix according to package instructions. (mine called for the listed water, butter and egg amounts) Prepare two 8 inch round pans by placing a circle of waxed paper in the bottom. Divide the cake batter evenly between the two pans. Bake according to package instructions.

While the cake is baking, soften the icing and cream cheese. I usually place them on top the stove to absorb the heat. Blend the icing and cream cheese together.

When the cakes are baked, remove from oven. Cool the cakes still in the pans on wire racks for 5 minutes, then turn the cakes out of the pans. Peel off the wax paper circle. Allow the cakes to cool completely.

Place one cake on a disk and spread a thin layer of icing on the top of the cake. You don’t need to ice the sides. Spread the pumpkin butter over the icing. Place the second cake on top the pumpkin butter and spread the icing on top. You can allow the excess icing to drip down the sides of the cake.

Pumpkin Butter

1 can (18 oz) Pumpkin, solid pack
1 cup Brown Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Place all ingredients in small saucepan. Heat over medium heat until bubbly. Stir occasionally. Simmer for 5 minutes. Remove from heat and cool. Store in refrigerator.

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