Quick & Easy Pumpkin Cake

• 1 box White Cake Mix
• 3 whole Eggs
• 1 cup Water
• 1/2 cups Canola Oil
• 1 box Pumpkin Spice - Flavored Jello Pudding
• 1 block Fat Free Cream Cheese (8 Oz Box)
• 1/2 bags Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Cinnamon
• 1 cup Crushed Pecans

1. Prepare the boxed cake mix as directed with the eggs, water, and oil. Add the box of pumpkin Jello pudding to the batter. Mix well with a spoon and pour into a well-greased sheet cake pan. Sprinkle with some cinnamon and bake at temperature indicated on cake mix box for 25 to 30 minutes, or until cake is firm and just done.
2. While the cake bakes and then cools, mix up the cream cheese and the powdered sugar and vanilla. All you need to do is add the powdered sugar a little bit at a time, whipping it together as you go. Add as much of the sugar as you like, until you like the taste and consistency of the icing. Put it in the fridge until your cake is cool and ready to ice. Leaving the cake in the sheet pan, ice the cake, spreading the cream cheese icing evenly across the top. Cover the top of the cake with the crushed pecans and sprinkle with cinnamon and a little more powdered sugar.
3. Slice and serve with a glass of milk.

white cake mix, eggs, water, canola oil, pumpkin spice, cream cheese, sugar, vanilla, cinnamon, pecans

Taken from tastykitchen.com/recipes/desserts/quick-easy-pumpkin-cake/ (may not work)