Pumpkin Spice Cake

Before I went gluten-free, I used to relish in indulging in one of my co-workers desserts. I recently made my first attempt at adapting this recipe with much success. I suspect I will do some more tinkering as I make this more often, but it was definitely a delicious first try!

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Ingredients

• 2 boxes Betty Crocker gluten-free yellow cake mix
• 1 small box vanilla pudding
• 1 15oz can pumpkin puree
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1/4 c vegetable oil
• 1 c water, tepid not cold
• 4 eggs, beaten (1 c egg substitute)
• 1 tsp vanilla

Directions

1. Preheat oven to 350F. Grease and flour a 9x13 in. pan.
2. Whisk together the pumpkin, cinnamon, cloves, and nutmeg. Set aside.
3. In a large bowl, mix together the cake mixes, pudding, and water. Beat in the eggs.
4. Fold in the pumpkin mixture and vanilla.
5. Pour batter into prepared pan. Bake in preheated oven for 25-40 min. or until a toothpick inserted into the center of the cake comes out clean and the middle of the cake is spongy but not soft.
6. Allow cake to cool in pan elevated on wire rack. May take several hours.

Frosting

Ingredients

• 1/2 c butter, softened
• 4 3oz packages of cream cheese, softened
• 2 c confectioners' sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla

Directions

1. Cream together the softened butter and cream cheese until light and fluffy.
2. Beat in the powdered sugar. Mix until smooth.
3. Stir in the cinnamon and vanilla.
4. Spread frosting over cooled cake.

*NOTE: Cake must be refrigerated once frosted.
Recipe adapted from Allrecipes.com