Pumpkin Cuffin Cake
3/4 cup (approx. maybe a little less) pumpkin
1/2 cup water
7 TBS melted butter
Stir all together. Spray and line two 9″ round cake pans. Bake at 350 until centre springs back when touched. Cool completely.
1 brick if 1/3 less fat or regular cream cheese
1/4-1/3 cup gentle sweet (can also do 1/4 and bump up sweetness with stevia).
1/4 cup soft butter
1 tsp vanilla
Whip together until smooth.
This part is major eye balling…lol
Splash about 2-3TBS if HWC in while using an electric mixer of some sort. Wait until it is nice and fluffy, splash in a bit more and repeat, until you have the desired amount of icing. (Total was prob about 1/3-1/2 cup Heavy Whipping Cream, but DO NOT ADD ALL AT ONCE) other option is to dirty another bowl 😲 and whip separate and fold in.
Ice top of one round, top that with the second cake. Ice top, sides if you have enough (I only did center layer and top) refrigerate for a number of hours. Tastes better the second day.
Also freezes well!