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Pumpkin Cream Cake

By Sarah Criddle
  • 60 minutes
  • Serves

INGREDIENTS

Cake Batter-

1 oz

can of pumpkin

1/2 cup

coconut flour

1/2 cup

unsalted room temp butter (1 stick- if using salted butter skip the salt in the ingredients)

3

eggs

3/4 cup

THM Gentle Sweet (if using Truvia use about 1/2 to 2/3 cup, 1/3 cup of THM Super Sweet Blend )

1 tsp

baking POWDER (not soda)

1 tsp

vanilla

1 tsp

salt (or less)

1 tsp

pumpkin pie seasoning

1/2 tsp

cinnamon

1/2 cup

walnuts (optional)

Cream Cheese Filling-

1 oz

package of cream cheese

1/3

to 1/2 cup of THM Gentle Sweet depending on your sweet preference (or 3 tbsp. THM Super Sweet Blend or truvia try 1/3 cup)

1

egg

1 tsp

vanilla

1/2 tsp

pumpkin pie seasoning

1

sprinkle of salt