This recipe is my adaptation of the Pumpkin Cake II recipe found on Allrecipes.com (click here
to see the original).
1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
1/2 cup vegetable oil
1 15 oz can pumpkin
2 tbsp water
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Preheat oven to 350. Dump all ingredients in a bowl and mix well. Pour into desired pan and bake until done. For a bundt pan, I think it baked 50 minutes.
I made a glaze of powdered sugar, vanilla, and milk.
My co-workers raved about it and my students quickly devoured it as well. The cake was incredibly moist, and the spices really add a lot of flavor (as well as using the entire can of pumpkin and decreasing the water, which is what I did from the original recipe).