Pumpkin Cream Cake

By JanetLynn198

Ingredients

• 1 spice cake mix
• 1 (30oz) can pumpkin pie mix (not puree)
• 2 eggs
• 1/3 cup milk
• 1 tsp baking powder
• 1/4 cup packed brown sugar
• 1 tsp vanilla
• 1 (8oz) carton frozen whipped topping, thawed OR
• 2 cups whipped cream

Preparation

Step 1

1. Preheat oven to 325F. In a large bowl, combine spice cake mix, pumpkin pie mix, eggs, milk and baking soda. Beat with an electric mixer on medium speed until well blended.

2. Spread batter in a 13x9" baking pan. Bake for 60 mins or until toothpick inserted near center comes out clean. Cool completely on wire rack.

3. In a medium bowl, fold brown sugar and vanilla into whipped topping until brown sugar dissolves. Spread topping over cooled cake. Cover and refrigerate any leftovers.
Note: Can use cream cheese frosting instead of whipped topping.