1 Package Yellow Cake Mix ( I use Pillsbury Moist Supreme Classic Yellow)
1/2 c. Granulated Sugar
1/2 c. vegetable oil
1 can pumpkin (Not pumpkin pie filling). We use Libby’s 100% Pure Pumpkin–15 oz. can (425 grams)
1/4 cup water
1 tsp vanilla
2 teaspoons ground cinnamon
1 tsp pumpkin pie spice
(Optional: I’ve used chopped pecans and also mini chocolate chips in the past as add-ins for this batter.)
Preheat oven to 325 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan, or two 8 or 9 inch cake pans . (Batter makes for great cupcakes too!)
In a large bowl, combine the cake mix, sugar, vegetable oil, vanilla, pumpkin, water, cinnamon, pumpkin pie spice, and eggs. Beat until well blended. Transfer to the cake pans.
Bake in preheated oven for 25 to 30 min. or until it springs back to the touch.
Frost with cream cheese frosting.