Cake:
2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
3/4 cup butter or margarine, softened
3 eggs
3/4 cup solid pack pumpkin
1/2 cup milk
1 tsp. vanilla
Filling:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
Topping:
Powdered sugar
Frozen Whipped Topping, thawed (optional)
For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside. In a medium bowl, beat sugar and butter until light and fluffy. Add eggs, pumpkin, milk and vanilla; beat well. Slowly add flour mixture to pumpkin mixture; mix well. Set aside.
For filling, whisk cream cheese and sugar until well blended and smooth. Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish. Spoon cream cheese mixture evenly over cake batter; carefully spread over batter. Spoon remaining cake batter over cream cheese mixture, spreading evenly.
Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean. Cool completely.
Before serving, sprinkle cake with powdered sugar. Cut into wedges. Serve with whipped topping, if desired.
