1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling mix
1 cup canned 100% pumpkin puree
1/2 cup vegetable oil
1 tbsp. pumpkin pie spice
Frosting and Garnish:
Cream Cheese Frosting (recipe follows)
1/2 cup chopped toasted pecans
Preheat oven to 350 degrees F (180 C). Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. Pour into greased and floured 13 x 9-inch baking pan.
Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with Cream Cheese Frosting (recipe follows); sprinkle with pecans. Store in refrigerator.
Cream Cheese Frosting
Makes: About 2 1/2 cups
8 oz. cream cheese, softened
1/4 cup (1/2 stick/2 oz/56g) butter or margarine, softened
1 tsp. vanilla extract
4 cups confectioners' sugar (16 oz/1 lb/453g), sifted
Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition. Spread over cooled cake.
Makes about 2 1/2 cups frosting.
Source: Recipe Adapted From Kraft Foods
Date: October 17, 2004