Pumpkin Snack Cake With Apricot Cream

I found this recipe In Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free pumpkin butter and apricot preserves.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• Cake

• 12  ounces  dickinson's  pumpkin butter (1 jar)
• 3⁄4 cup  pillsbury best all-purpose flour
• 3  eggs
• 1⁄2 cup sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt

• Apricot Cream Filling

• 12  ounces  dickinson's  apricot preserves
• 8  ounces cream cheese, softened

• Topping

•  whipped topping (optional)
•  mint leaf (optional)

Directions

1. Preheat oven to 350.
2. Grease an 8" springform pan or 8"x8"-inch square pan.
3. In a large bowl, beat eggs at high speed for 5 minutes. Add pumpkin butter and sugar. Fold in dry ingredients.
4. Pour into prepared pan and bake for 15 minutes. Cool.
5. Beat cream cheese and preserves until well blended. Spread cream cheese mixture over cake. Garnish with optional whipped topping and mint leaves.