This is a very moist and delicious spice cake with a pumpkin twist, covered in creamy icing, cinnamon, and pecans. Perfect with a cup of decaf coffee as an end to an autumn meal.
- 1 Duncan Hines spice cake mix
- 2 eggs (or 1/2 cup egg substitute)
- 1/2 cup water
- 1 standard size can of Pumpkin without seasoning
- 1 can Duncan Hines cream cheese icing
- 1/2-1 tsp ground cinnamon
- 1 cup chopped pecans
- Preheat oven to 350.
- Spray a 9x13 casserole pan (I use glass) with butter cooking spray..
- In a mixing bowl, combine cake mix, eggs, water, & pumpkin.
- Using an electric beater, mix on low 30 seconds and then on medium 2 minutes.
- Batter will be thick.
- Poor batter into baking dish, spread evenly with a rubber spatula.
- Bake 30-35 minutes, until a toothpick inserted into center comes out clean.
- Cool cake completely. (Leave cake in pan.)
- Frost with cream cheese icing.
- Sprinkle with ground cinnamon and chopped pecans.
