The basis of this recipe came from one of the 5 pumpkin butters I still had frozen from last year and wanted to use. Since ooey gooey butter cookies call for...gasp, butter, I decided to finally make some goodness of it. I decided carrot would be a great cake base, as I hadn't tried that one yet.
I posted the finished product on Instagram, you know, the sight that has me thinking I should be paid to take photographs, and my sweet friend Annie paid me a delightful compliment and asked for the recipe. So Miss Annie, just for you, a month a head of schedule...I am doing this b/c you keep me enthralled w/all the adorable pictures of the lil bits(seriously people, her kids are ridiculous.) keep 'em coming
time to get down to the nitty gritty
8 oz cream cheese(room temp)
1 container pumpkin butter
1 tsp vanilla(I actually used bourbon, but if you don't have it)
1 box carrot cake mix
1 cup confectioners sugar
maple cream cheese filling
4 oz cream cheese(room temp)
2 tbs maple syrup flavored pudding
***notes I had actual butter w/pumpkin flavoring, not to be confused w/ "pumpkin butter" Since it's early it may not be out yet. So you could make your own, I would use 3/4 stick of butter(room temp) and add either 2 tbsp pumpkin puree or pumpkin butter, adding pumpkin spice would also be good. Or if you have pumpkin cream cheese instead of butter...You can easily adapt this recipe to your taste.