The Best Ever Pumpkin Cake

1 large 29 oz can pumpkin

1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 cup melted butter
1/8 tsp cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg
Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over
pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.
Enjoy hot or cold.
Top with home made whipped cream or Cool Whip
PUMPKIN BARS
4 eggs
1 2/3 cup sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffy. In a
separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add to the
pumpkin mixture and mix thoroughly. Spread batter in ungreased 15" x 10" pan. Also
works well in cupcake tins or pumpkin-shaped tins.
Bake at 350F for 25-30 minutes. Cool. Frost with cream cheese icing.

Cream Cheese Icing:

1 (3 oz) package of cream cheese
1/2 cup butter, softened

1 tsp vanilla
2 cups powdered sugar
Cream together cheese and butter, stir in vanilla and powdered sugar a little at a time,
beating until smooth. Looks festive with food coloring added to the mixture
AUNTIE'S PUMPKIN SPICE CAKE
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 3/4 c. sugar
4 eggs
2 c. pumpkin pie filling
1 c. oil
1/2 c. chopped nuts
Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts. Grease and
flour two 9 inch cake pans. Bake for 30 minutes at 350 degrees.
FROSTING:
8 oz. cream cheese
1/2 c. butter
4 c. sugar
1-2 tbsp. milk
1 1/2 tsp. vanilla
Mix in mixer. Frost when cake is cool.