1 pkg. (18 oz.) spice mix
1 cup canned Pumpkin (not spiced)
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
6 oz. cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
FOR CAKE:
PREHEAT oven to 350º F.
Grease and flour two 8- or 9-inch-round cake pans.
COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed.
Pour batter into prepared pans.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Frost with Cream Cheese Frosting, recipe below..
CREAM CHEESE FROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy.
Gradually beat in sugar. Spread between layers and on top and side of cake.
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