Thanksgiving Pumpkin Spice Cake

Well, California is a State that has plenty of Fall bonfires (aka wild brush fires!) around this time of year but we can still put some good smelling holiday scents in the air with this cake. Yeah, cheating a bit starting with a cake mix but in the hurry of the holidays and with the enrichment ingredients, no one will guess it’s lowly origins and happily indulge in a serving or two. AND, don’t forget some holiday sprinkles when you frost the cake! Batter will work for cupcakes, too.

Thanksgiving Pumpkin Spice Cake

1 Spice Cake Mix
3/4 Cup mayonnaise
1 16 oz can pumpkin
3 Eggs
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Cream Cheese Frosting:
1 8oz. Package Cream Cheese (softened)
1/4 Cup Butter or Margarine (softened)
3 Cup Confectioners Sugar
1 teaspoon Vanilla Extract
Mix all of the pumpkin bar ingredients in a bowl just until combined well. Pour in a greased 13×9 cake pan and bake at 350 degrees for 30-40 minutes until toothpick comes out of the center clean. Cool completely.
While the cake is cooling, cream the cream cheese and the butter together in your mixer bowl until quite fluffy. Mix in the powdered sugar ½ cup. at a time until well blended. Add vanilla, orange zest, and mix well. Chill in refrigerator until the cake is completely cool, frost and serve.

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