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Pumpkin Spice Cake

 Pumpkin Spice Cake
We sometimes call this Thanksgiving Cake because it's a tasty alternative to pumpkin pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio
16-20 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1 package spice cake mix (regular size)
  • 3 eggs
  • 1 cup canned pumpkin
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • Cream cheese frosting or whipped cream

Directions

  • In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil,
  • pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir
  • in pecans.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 45-55 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely. Frost cake or serve with whipped
  • cream. Store in refrigerator.
  • Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 piece) equals 272 calories, 14 g fat (3 g saturated fat), 39 mg cholesterol, 303 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.