Pumpkin Spice Cake

I made this for the first time on Christmas day 2004. I didn't feel like doing a pie so I did a cake instead. This is so light and moist! It's hard to stop eating it. I used cream cheese icing for my cake which I believed to be the perfect choice. It's not very sweet so it didn't overpower the pumpkin flavor. Yummy!!!

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1 (18 ounce) box  yellow cake mix (can use other mixes if desired)
• 3⁄4 cup sugar
• 1⁄2 cup  oil
• 1  teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon ground nutmeg
• 1 (16 ounce) can  libbys 100% pumpkin puree

Directions

1. Combine all ingredients until well blended.
2. Pour into a greased and floured tube pan or two 8-inch cake pans.
3. Bake in a 350 degree oven for about 1 hour or when toothpick inserted in center comes out clean.
4. Cool in pan for 15 minutes and then invert onto cooling racks.
5. Frost as desired when cool.