Pumpkin Cream Cake

I can't remember where I found this recipe, but I can remember how fantastic (and tasty!) it was. I used Powdered Sugar Glaze for the powdered sugar glaze. Everyone went back for seconds!

• Ready In: 1 hr 15 mins
• Yields: 1 cake

Ingredients

• 1 (18 1/4ounce) package  spice cake mix
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 1  cup canned pumpkin
• 1⁄2 cup water
• 1⁄2 cup  vegetable oil
• 3  eggs
• 1  teaspoon ground ginger (liberal)
• 1  teaspoon ground cinnamon (liberal)
• 1  cup  chopped pecans (toasted)
• 3⁄4 cup  English toffee bits

Directions

1. In large mixing bowl, combine the first eight ingredients.
2. Transfer to a greased 13 -in x 9-in x 2-in baking pan.
3. Bake at 350 for 45-50 minutes or until toothpick comes out clean.
4. Cool on wire rack.
5. Drizzle powdered sugar glaze over cake, then sprinkle toasted pecans and English toffee bits over cake.