Miniature Pumpkin Cake Towers

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 3/4 cup canola oil
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 tablespoon 2% milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• Hot caramel ice cream topping, warmed

1. In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans.
2. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
3. For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth.
4. Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.

solidpack pumpkin, sugar, canola oil, eggs, flour, baking powder, ground cinnamon, ground nutmeg, salt, ground ginger, cream cheese, shortening, butter, milk, ground cinnamon, vanilla, sugar, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/miniature-pumpkin-cake-towers/ (may not work)