Pumpkin Spice Cake

Below I posted a recipe for Fall Fruit Compote. I am making this Pumpkin Spice cake to go along with the compote. It will be delish!! If you want to make the cake but not the compote i would suggest icing it with a cream cheese icing. If you want to put it in a bunt pan, the cooking time will be longer, but on the back of the cake mix box it will let you know the exact amount of time for a bunt pan. This is BY FAR the best pumpkin cake recipe I've ever eaten (and belive me i've eaten plenty!!) and one of the easiest too!!!

Pumpkin Spice Cake

1 package spice cake mix

1 package instant vanilla pudding mix (3.4 oz)

1 cup canned pumpkin

1/2 cup water

1/2 cup vegetable oil

3 eggs

1 teaspoon cinnamon

1/2 teaspoon ginger

Combine all ingredients on a large mixing bowl, stir until batter is not lumpy. Pour into a greased 9 x 13 pan. Bake at 350 for 45-50 mins. Longer for Bunt pan.

You can make this cake into a sinfully good trifle too!! Just bake the cake as above, cool and cut into cubes.

Mix 2 (3.4 oz) packages of cheesecake instant pudding mix with 2 cups cold milk. Beat for 2 mins. Fold in one container of cool whip and set aside. Layer one third of the cake cubes on the bottom of a trifle dish or glass bowl, top with a layer of pudding. Sprinkle on some chopped pecans and toffe bits and a drizzle of carmel ice cream topping, repeat layers. Pudding should be the top layer. Refrigerate before serving and any leftovers (I doubt it!!)

Enjoy and have a Happy Halloween!