Pumpkin Snack Cake With Apricot Cream

• 12 ounces dickinson's pumpkin butter (1 jar)
• 34 cup pillsbury best all-purpose flour
• 3 eggs
• 12 cup sugar
• 1 teaspoon baking powder
• 12 teaspoon salt
• 12 ounces dickinson's apricot preserves
• 8 ounces cream cheese, softened
• whipped topping (optional)
• mint leaf (optional)

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.
4. Add pumpkin butter and sugar.
5. Fold in dry ingredients.
6. Pour into prepared pan and bake for 15 minutes.
7. Cool.
8. Beat cream cheese and preserves until well blended.
9. Spread cream cheese mixture over cake.
10. Garnish with optional whipped topping and mint leaves.

butter, flour, eggs, sugar, baking powder, salt, preserves, cream cheese, topping, mint leaf

Taken from www.food.com/recipe/pumpkin-snack-cake-with-apricot-cream-406245 (may not work)