Moist Pumpkin Cake & Cinnamon Cream Cheese Frosting

With fall in the air, this is a seriously amazing dessert to make for your autumn parties - personally one of my very favorite cakes and definitely one of my most requested flavors. These are also great as cupcakes!
Pumpkin Spice Cake

• 1 yellow cake mix
• 1/2 c. white sugar
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. ground ginger
• 1 (15 oz.) can of pumpkin puree
• 1/2 c. vegetable oil
• 1/2 c. applesauce
• 4 eggs
• 1 c. chopped pecans (optional)

Preheat the oven to 375 degrees F. Grease and flour a cake pan. In a large bowl, stir together cake mix, sugar, baking soda, and spices. Make a well in the center and pour in pumpkin puree, oil and eggs. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Stir in chopped nuts. Pour batter into prepared pan and bake.

Cinnamon Cream Cheese Frosting

• 1/2 c. butter, softened
• 12 oz. cream cheese, softened
• 2 c. powdered sugar
• 1 tsp. cinnamon
• 1 tsp. vanilla

Cream the butter and cream cheese together until light and fluffy. Beat in powdered sugar until smooth. The recipe only calls for 2 c. of powdered sugar, but I have successfully added as many as 8 cups and still thought the recipe was great! Just add as much sugar as you need! Stir in the cinnamon and vanilla. Frost on cooled cake.