Pumpkin Spice Cake

[marnie]

This is a quick and easy cake to bring to holiday gatherings, or even have around for the kids for an after-school snack. I used a Bundt pan because it gives the illusion of a pumpkin, especially if you use orange frosting.
The pumpkin and the vanilla pudding add a nice moist texture to the boxed cake mix. Bonus: Buy the cake mix with the boxtops for education if your school collects them -- or save for a friend.

Pumpkin Spice Cake
1 package spice cake mix
1 can pumpkin
1/2 cup oil
1 package vanilla instant pudding
3 eggs
1 teaspoon cinnamon
1/2 cup water

Heat oven to 350 degrees. Mix all ingredients at medium speed for 5 minutes. Pour into greased and floured Bundt pan. Bake 45 minutes (check after 35 minutes). Let cool 10 minutes in pan. Turn out onto a serving plate.

Frosting
1 (8-ounce) package cream cheese (low-fat will work, nonfat does not)
6 ounces butter (3/4 stick)
3 cups confectioners' sugar
1 tablespoon maple syrup
1 cup roasted pumpkin seeds
Optional: Orange food coloring

Combine ingredients, except pumpkin seeds, in electric mixer. Whip until well combined. If using orange food coloring, to make cake look like a pumpkin, reduce maple syrup to a 1/2 tablespoon.

Frost cake. Sprinkle with pumpkin seeds and serve.

-- Adapted from Cdkitchen.com