Easy Spice Cake--For Those Who Don't Want Thanksgiving Pie

I'm all about cake, but at Thanksgiving I generally give up the cake for a week to indulge in heavenly pies (which will be another post) :).

This year I am making a spice cake with cinnamon cream cheese frosting, a recipe that my grandmother had in her recipe card box which I gladly inherited.

It's a moist cake and the cake itself is good with just powdered sugar, but the cinnamon cream cheese frosting is heavenly, as you shall see!  I'm posting the recipe here--I will  be making this cake on Tuesday, so stay tuned for photos!
Easy Thanksgiving Spice Cake

Ingredients

v  1 (15 ounce) can of Libby’s pumpkin puree

v  1 teaspoon cinnamon

v  1 teaspoon ground cloves

v  1 teaspoon ground nutmeg

v  1 box SuperMoist yellow cake mix with pudding

v  2 eggs
v  ¼ cup vegetable oil

v  1 teaspoon vanilla extract

Directions

1.      Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan, shaking out excess flour well. Whisk together puree, cinnamon, cloves and nutmeg. Set aside.

2.      In a large bowl, mix together the cake mix and oil. Beat in the eggs.  Fold in the pumpkin mixture. Stir in vanilla.

3.      Pour batter into pan. Bake 40 minutes, then do a toothpick test (stick a toothpick in.  If it comes out clean it’s done!) Allow to cool.

Frosting

v  ½ cup butter, softened

v  2 cups confectioners' sugar

v  4 (3 ounce) packages cream cheese, softened

v  1 teaspoon vanilla extract
v  ½ teaspoon ground cinnamon
v  ½ teaspoon pumpkin pie spice

Beat butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.