Ingredients

• ½ (8-ounce) package Food Club Cream Cheese, softened
• ¼ cup plus 2 tablespoons canned Food Club 100% Pure Pumpkin
• 4 tablespoons unsalted butter, softened
• 4 cups Food Club Powdered Confectioners Sugar
• 1 (15.25-ounce) box white cake mix, prepared in a 9 x 13-inch pan and cooled
• Dried cranberries, pepitas and/or toasted coconut for garnish (optional)

Directions

1. Beat cream cheese, ¼ cup pumpkin and butter in a large bowl with mixer on medium speed until smooth; gradually beat in powdered sugar.
2. Cut the cake into 12 rounds with 2-inch cutter or glass; slice rounds in half horizontally.
3. Pipe or spread frosting on cake rounds; top each with ¼ tablespoon pumpkin, remaining 12 cake rounds and remaining ¼ tablespoon pumpkin.
4. Garnish with cranberries, pepitas and/or coconut, if desired.
5. Makes 12 mini layer cakes.