At my 5 year old son’s Thanksgiving feast at school, one of the Moms brought in a pumpkin cake.  Parents and children alike were crazy for it – a huge hit.  I have thought about getting my hands on that recipe since last week, and low and behold – the totally on top of things Class Mom sent all the parents the link to the recipe.  (I must admit I’ll have to put my hurt feelings aside as my cranberry bread seemed to pale in comparison; better yet, maybe I’ll just go with the fact that my cranberry bread is for a more sophisticated palate!).

Anyhow, here is the recipe.  My brother-in-law, who works for McCormick Spice Company, will be happy with this plug:

Spiced Pumpkin Cake (from McCormick)

1 package yellow cake mix

1 package vanilla instant pudding mix

1 cup canned pumpkin

1/2 cup oil

1/2 cup water

3 eggs

1.5 tsp. McCormick ground Cinnamon

1 tsp McCormick ground Cloves

Spiced Cream Cheese Frosting (recipe follows)

Directions:

1.  Preheat oen to 350.  Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.  Beat on medium speed 2 minutes or until well blended.

2. Pour into greased and floured 13 x 9 inch baking pan.

3.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire race.  Spread with Spiced Cream Cheese Frosting.

Spiced Cream Cheese Frosting:  Beat 1 package (80z) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 tsp McCormick Pure Vanilla Extract, anad 1/4 tsp McCormick Ground Cloves in large bowl until well blended.  Gradually add 1 package (16oz) confectioner’s sugar (about 4 cups), beating until well blended after each addition.  NOTE:  The cake I tasted just had confectioners sugar spread on top.  Certainly cuts down on the calories!

Calories per serving:  379