Pumpkin Spice Cake

INGREDIENTS

  • 1 package (18.25 oz) plain spice cake mix
  • 1 package (2.4 oz) vanilla instant pudding mix
  • 1 cup pumpkin (canned or masked fresh)
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Buttercream Frosting or Cream Cheese Frosting
  • 1/2 cup pecans, walnust, or almonds, toasted (optional)

DIRECTIONS

Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 9x13 baking pan with vegetable oil spray.
Place the cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes, scraping the sides down if needed. The batter should look thick and well blended.
Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean (about 32 to 35 minutes).
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
If desired, frost with your choice of frosting, and sprinkle with toasted nuts.
Place the cake, uncovered, in the refrigerator until the frosting sets (about 20 minutes).
Cover the cake in waxed paper and store in the refrigerator for up to 1 week, or frozen up to 6 months.