We like to store this cake in the fridge and eat it cold. I happen to like that this cake is less rich and indulgent than most desserts, yet still satisfies a sweet tooth.
Cake
-6 Tbsp butter, melted
-1 1/2 c granulated sugar
-2 eggs
-1 (15 oz.) can pumpkin
-1/4 c water
-2 c all-purpose flour
-2 tsp ground cinnamon
-1/2 tsp ground cloves
-1/2 tsp ground ginger
1-/2 tsp ground nutmeg
-1 tsp vanilla
-1 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
Cream Cheese Filling
-8 oz cream cheese, softened
-1/4 c granulated sugar
1/2 tsp vanilla
-1 egg
In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Add 2 eggs, pumpkin, 1 teaspoon of vanilla and water, mix until well blended, scraping down sides of bowl as needed.
In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into a greased 13×9 pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Bake at 350 for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely in pan, then slice and serve.
