Easy Moist Pumpkin Cake With Quick Cream Cheese Frosting

Submitted by Old widow

"My sister asks for this cake for her birthday every year. It is an old pillsbury recipe that I have modified over the years to suit our tastes. Be sure to grease the pan well, it has a tendency to stick."

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 1 cake
• Serves: 36

ingredients

• 1⁄3 cup sugar
• 1⁄3 cup vegetable oil
• 3 eggs
• 1 (15 ounce) can solid pack pumpkin
• 1 (18 ounce) package yellow cake mix
• 3 teaspoons pumpkin pie spice

• For frosting

• 1 (8 ounce) can vanilla frosting
• 1 teaspoon vanilla
• 1 (3 ounce) package cream cheese, softened

directions

1. Heat oven to 350 degrees.
2. Grease and flour a 13x9 inch baking pan.
3. In large bowl, combine sugar, oil, eggs and pumpkin, beat for 1 minute at high speed with electric mixer. Add cake mix and spice, blend until moistened. Beat 2 minutes more at highest speed.
4. Pour into prepared pan.
5. Bake at 350 degrees for 30 -40 minutes or until toothpick comes out clean. Cool Completely.
6. For Frosting: In small bowl beat together frosting, cream cheese and vanilla until smooth. Frost cake. Store in refrigerator but serve at room temperature.