15 oz. can pure pumpkin
1 t. pumpkin pie spice
Cream cheese topping:
8 T. butter, room temperature
6 oz. cream cheese, softened
1/2 t. vanilla
2 1/2 c. confectioners sugar
1 t. cinnamon or pumpkin pie spice
Preheat oven to 350 degrees. In a large bowl, combine dry cake mix with pumpkin pie spice. Add pumpkin and stir until well combined. Pour into sprayed 9x13 pan. Bake for 25-30 minutes or until the edges are golden brown and center springs back to the touch. Allow to cool completely before placing icing on top.
Using a mixer, cream the butter and cream cheese together until fluffy. Add in vanilla. Slowly add confectioners sugar and cinnamon/spice mix. Continue to beat until well mixed and fluffy. Spread on cooled cake. Refrigerate in covered pan. This is a light airy cake with delicious icing.
*If you want a heavier cake you may use spice or carrot cake mixes instead. (I've never tried it this way, but someone told me they did)
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