Pumpkin Cake

Once we've turned from summer to fall, I start to think of all things pumpkin. I've never met a pumpkin-inspired recipe I didn't like, and this cake is one of my favorites. I even have friends who have come to expect its appearance at a fall get together every year.

This cake is SO easy - it starts with a yellow cake mix and because the pumpkin makes it so moist, you don't even have to add any oil, shortening or butter! It's practically health food...

Combine the cake mix, eggs, water, baking soda



pumpkin pie spice



and pumpkin



in a large mixing bowl and beat on medium speed for 4 minutes.



Pour the batter into a greased bundt pan



and bake for 40-45 minutes.



Cool in the pan for 10 minutes then remove from the pan and cool completely on a wire rack.



I love using my fleur de lis pan for this cake - it looks so elegant!

If you want you can just dust the cake with powdered sugar but I love it with a bit of cream cheese frosting. For that, beat the cream cheese til smooth, then add the vanilla and the powdered sugar.



If you need to add a teaspoon or so of milk to make it more creamy, go ahead, but don't let it get too runny. Frost the top part of the cake.



I love to garnish this cake with crystallized ginger. I just chop it up into little pieces



and then sprinkle it on the frosting.



Beautiful and delicious! Get more recipes at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday , Tuesday at the Table and What's Cooking Wednesday.

Pumpkin Cake
1 yellow cake mix
2 eggs
1 15 oz. can pumpkin
1/4 cup water
2 tsp. baking soda
2 tsp. pumpkin pie spice

Frosting:
4 oz. cream cheese, softened
1 tsp. vanilla
1 cup powdered sugar
1-2 tsp. milk
3-4 Tbsp. chopped crystallized ginger

Combine cake mix, eggs, pumpkin, water, baking soda and pumpkin pie spice in a large mixing bowl and beat on medium speed for 4 minutes. Pour into a greased bundt pan and bake at 350 for 40-45 minutes. Let cool in the pan for 10 minutes then carefully remove to cool completely on a wire rack.

For frosting, beat the cream cheese til smooth. Add the vanilla, powdered sugar and milk and mix until frosting consistency. Frost the top of the cake and garnish with chopped crystallized ginger.

Serves 10-12.