Butter Pecan Pumpkin Cake

I was looking for easy recipes for the clients' Halloween party this year, and came across this great one that uses canned pumpkin and boxed cake mix. The only place I've been able to find the Betty Crocker butter pecan cake mix is Wal-Mart.

The original recipe used a rum-flavored frosting. Instead of that (because yuck), I'm posting my recipe for yummy cream cheese frosting. It's perfect. Combined with this cake, it's not unlike a pumpkin roll with mascarpone.

Ingredients

• 1 box Butter Pecan cake mix
• 1 15-oz can of pumpkin
• 1 1/2 teaspoons baking soda
• 2 eggs, beaten
• 1/2 cup water
• 1/2 cup chopped walnuts or pecans (optional)
• One recipe of cream cheese frosting

Directions

1. Preheat oven to 350. Grease and flour two 8" or 9" cake pans (or spray with that fancy Pillsbury spray for baking). Set aside.
2. Combine all ingredients in a large bowl. Beat on low until thoroughly combined.
3. Beat at medium speed for about two minutes.
4. Pour into prepared pans.
5. Bake at 350 for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let cool for about 20 minutes in the pan. Then remove from pans and allow to cool completely on a wire rack.
7. Frost with delicious cream cheese frosting that you got from my blog.
8. Enjoy.