Easy Moist Pumpkin Cake With Quick Cream Cheese Frosting

• 13 cup sugar
• 13 cup vegetable oil
• 3 eggs
• 1 (15 ounce) can solid pack pumpkin
• 1 (18 ounce) package yellow cake mix
• 3 teaspoons pumpkin pie spice
• 1 (8 ounce) can vanilla frosting
• 1 teaspoon vanilla
• 1 (3 ounce) package cream cheese, softened

1. Heat oven to 350 degrees.
2. Grease and flour a 13x9 inch baking pan.
3. In large bowl, combine sugar, oil, eggs and pumpkin, beat for 1 minute at high speed with electric mixer.
4. Add cake mix and spice, blend until moistened.
5. Beat 2 minutes more at highest speed.
6. Pour into prepared pan.
7. Bake at 350 degrees for 30 -40 minutes or until toothpick comes out clean.
8. Cool Completely.
9. For Frosting: In small bowl beat together frosting, cream cheese and vanilla until smooth.
10. Frost cake.
11. Store in refrigerator but serve at room temperature.

sugar, vegetable oil, eggs, solid pack pumpkin, yellow cake, pumpkin pie spice, vanilla frosting, vanilla, cream cheese

Taken from www.food.com/recipe/easy-moist-pumpkin-cake-with-quick-cream-cheese-frosting-435994 (may not work)