1 vanilla pound cake
1 pumpkin pound cake (or if you can't find one, a gingerbread cake will do)
3 cups heavy cream
1 8oz cream cheese
3/4 cup sugar
2 ounces white chocolate
3 tablespoons pumpkin butter
1/4 cup apple cider or juice
If the pound cakes aren't premade, prepare as directed on the box. Beat cream and sugar until soft peaks form. Add cream cheese and beat until smooth. Divide in half. To one half, add the melted white chocolate. To the other half, add the pumpkin butter. Cut pound cakes into 1/4 inch slices. Cut those slices in half. Line your spring form pan with parchment paper as your ingredients may be stacked higher than the edge of the pan. Line the bottom of the pan with pumpkin cake. Brush with apple cider. Cover with layer of white chocolate cream. Arrange a layer of vanilla pound cake. Brush with apple cider. Top with pumpkin cream. Continue layering until you fill the pan. Make sure the top layer is the pumpkin cream. Cover and chill overnight.
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