My family has a favorite easy Spice Cake that I’ve made over the years and I decided to switch it up a bit for pumpkin season. Instead of using applesauce that the original recipe called for I used 100% pure canned pumpkin and pumpkin spice instead of nutmeg.

Pumpkin Spice Cake

Ingredients:

• 1 pkg. yellow cake mix
• 1 pkg. 4 serving size Jello instant vanilla pudding (3.4oz.)
• 4 eggs
• 1 cup pure pumpkin filling (not sweetened)
• 1/2 C. water
• 1/4 C. oil
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin spice

Method:

1. Preheat oven to 350 degrees.
2. Combine all ingredients in large mixing bowl of electric mixer and blend then beat at medium for 4 minutes.
3. Pour into well greased and floured 10 inch tube or fluted tube pan or angel food pan.
4. Bake at 350 degrees for 50-55 minutes or until cake tester comes out clean.
5. DO NOT UNDER BAKE.
6. Cool in pan for 15 minutes then remove and cool on rack.
7. When the cake has cooled and before serving give it a dusting of powdered sugar.
8. It’s good by itself or served with vanilla ice cream.