This will be my first time making this recipe. It sounds good and easy enough so I am trying it out for Thanksgiving. It is from the Kraft Food & Family magazine.
1 pkg (2 layer size) spice cake mix
1 cup water
1 cup canned pumpkin
⅓ cup oil
¾ chopped walnuts
1 pkg (8 oz) cream cheese, softened
⅓ cup packed dark brown sugar
1 cup thawed Cool Whip
Heat oven to 350°.
Beat cake mix, water, pumpkin, oil, and eggs in a large bowl with mixer for 2 minutes or until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat cream cheese and sugar in a small owl with mixer until well blended. Add Cook Whip; mix well. Spread over cake.
Store frosted cake in refrigerator.