AUTUMN SPICE CAKE

1 (18.25 oz.) spice cake mix (used dry)
1 (1 lb.) can pumpkin puree (not pie filling)
3 eggs
1/3 cup orange juice (or water)
1 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease and flour 2 round layer cake pans.

Combine all ingredients and beat on low speed for 30 seconds to blend. Then beat on high speed for two minutes. Divide batter between prepared cake pans.

Bake for 25-30 minutes, or until cake tests done. Cool and frost with Maple Cream Cheese frosting.

MAPLE CREAM CHEESE FROSTING

"The icing for this really enhances the pumpkin and spice flavors. For the best flavor, use real maple syrup. Its intense flavor can't be matched by the artificial maple syrups."

1/4 cup (1/2 stick) butter, softened
1 (8 oz.) package cream cheese, softened
1/4 cup maple syrup (real maple syrup if possible)
4 cups powdered sugar

With mixer on low, blend butter and cream cheese. Add maple syrup and mix well. Slowly add powdered sugar, beating after each addition, until well blended.

Source: Quick Fixes with Mixes by Lia Wilson