1 box of yellow cake mix, plus ingredients called for on the box (I used an all-natural cake mix since all the other brands had Partially Hydrogenated Oils, aka Trans Fat, in them)
1 15oz can of pure pumpkin puree
1/2 teaspoon pumpkin pie spice
Heat oven to 350 degrees. Prepare cake as directed but with the following change: add pumpkin pie spice and substitute pumpkin puree for the water. Follow baking directions on the box (18-22 minutes for cupcakes, 25-30 minutes for 2 9inch cakes, etc). Let cool.
3 cups powdered sugar
2 Tablespoons Milk
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
With electric mixer, mix powdered sugar and butter. Add vanilla, cinnamon and one tablespoon milk. Add more milk as needed.
You could probably do the icing as a cream cheese icing with added cinnamon. The original recipe actually called for cream cheese icing, but Charles has some weird thing against cream cheese. The cake would probably be very good with sweet potato puree instead of the pumpkin puree.
* This post was shared on the following Link Parties: