Shelly's Recipe

PUMPKIN SPICE LAYER CAKE

Category: Cakes from Cake Mixes

1 pkg yellow cake mix
3 large eggs
1 cup water
1 cup canned pumpkin puree
1 to 1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg

Creamy Cream Cheese Frosting, recipe follows

Preheat oven to 350.

Generously grease then flour two 9-inch round cake pans.

In a large mixing bowl all ingredients; beat on low speed for 30 seconds, then on high speed for 2 minutes stopping and scraping down the sides of the bowl a few times during mixing.

Divide batter evenly between the two pans. Bake for 25-30 minutes or until the cake test done. Cool for 10 minutes before removing to wire racks. Frost with Creamy Cream Cheese Frosting.

FLUFFY CREAMY CREAM CHEESE FROSTING
1/2 cup butter, room temperature (no substitutes!)
1 (8 oz) pkg cream cheese, room temperature
2 tsp vanilla
2 tbsp heavy (33-35%) whipping cream, unwhipped or light cream (for the best texture use whipping cream)
3-1/2 cup confectioners sugar, sifted (must be sifted)
1 cup thawed whipped topping

In a mixing bowl using an electric mixer at medium speed beat the butter with cream cheese, vanilla and whipping cream until fluffy and smooth (about 3 minutes).

Add in sifted confectioners sugar; beating on lowest speed until combined and smooth adding in more cream or sugar if needed to achieve the desired consistency). Mix in the Whipped topping on low speed until desired texture is achieved.