Easy Moist Pumpkin Cake With Quick Cream Cheese Frosting

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: 55 mins
• Serves: 36
• Yields: 1 cake

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.