Spiced Pumpkin Cake Is a Tasty Fall Treat

For a gathering last weekend, I decided to make a pumpkin cake. 

 Not only was the recipe I got from the Internet delicious, the cake also made the house smell fabulous while it was baking!

I used less confectioner's sugar and less cream cheese in the frosting than the original recipe called for and it came out fine. 

Also, I used just two round cake pans instead of three.

The cake was a real hit with the guests and, thankfully, it got completely eaten up!  

 There are recipes using just the cake mix and the canned pumpkin but the addition of the other ingredients in this recipe made a huge difference in taste and texture.

Makes the changing of the seasons well worth it!

 By the way, today is my birthday and I am SOOOO happy to be alive. 

 Each of you dear readers helps make my life be filled with joy.  

 Hope you have a wonderful Saturday!

Super Moist Pumpkin Cake

1            box Betty Crocker™ SuperMoist™ spice cake mix

2/3         cup granulated sugar 

4            eggs

1/3        cup vegetable oil 

1/4        cup water 

1/3        cup sour cream 

1           can (15 oz) pumpkin (not pumpkin pie mix)

Frosting

2            packages (8 oz each) cream cheese, softened 

1/4         cup butter, softened 

 5           cups of confectioner's sugar

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• 2 In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• 3 Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• 4 Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.  
• WHAT IS YOUR FAVORITE DISH TO MAKE FOR FALL?