Yes, more pumpkin. Not only more pumpkin, but more pumpkin with cream cheese. What can I say, the two are a match made in heaven. This pumpkin spice cake is up there with one of the best cakes I've ever had. It's moist, tender and has great flavor. And not only is it really delicious, it's easy to make.

Pumpkin Spice Cake
from The Cake Mix Doctor

1 pkg. plain spice cake mix
1 pkg. (3.4 oz) vanilla instant pudding mix
1 C. pumpkin, canned or mashed fresh
1/2 C. vegetable oil
1/2 C. water
3 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger

Preheat oven to 350 F.  Lightly mist baking pans with spray and set aside.

Place the cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look thick and well blended.  Pour the batter into the prepared pans, smoothing it out with the rubber spatula.  Place the pans in the oven.

Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 32-35 minutes.  Remove the pans from the oven and place it on a wire rack to cool for 20 minutes.  Frost with cream cheese frosting, or frosting of choice.


Cream Cheese Frosting

1 (8oz) pkg. cream cheese, softened
1/2 C (1 stick) butter, softened
1/2 tsp. vanilla
1 box powdered sugar.

Beat cream cheese and butter until blended. Add vanilla and powdered sugar and blend until all incorporated. Frost cake.