Ingredients
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1 (18 ounce) box spice cake mix (without pudding in the mix)
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1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
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1 cup pumpkin puree
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1/2 cup water
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1/2 cup oil
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3 eggs
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3/4 teaspoon cinnamon
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1/2 teaspoon ginger
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1/2 cup chopped toasted walnuts or 1/2 cup pecans
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8 tablespoons butter, at room temperature
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3 3/4 cups confectioners' sugar, sifted
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3 -4 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F
- Place cake mix, pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
- Beat on medium speed 2 minutes.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack for at least 20 minutes.
- To make frosting, place the butter in a large mixing bowl. Blend with an electric mixer on low speed about 30 seconds.
- Add the confectioner's sugar and 3 tablespoons of the orange juice. Blend with the mixer on low speed approximately 1 minute.
- Increase the speed to medium and mix approximately 1 more minute, until the frosting is light and fluffy. If needed, blend in 1 more tablespoon of orange juice to obtain proper consistency.
- Frost the top of the cake. If desired, sprinkle with chopped nuts.
- Store leftovers in the refrigerator.