1 pkg. plain spice cake mix
1 pkg. (3.4 oz) vanilla instant pudding mix
1 C. pumpkin, canned or mashed fresh
1/2 C. vegetable oil
1/2 C. water
3 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Preheat oven to 350 F. Lightly mist baking pans with spray and set aside. Place the cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven. Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 32-35 minutes. Remove the pans from the oven and place it on a wire rack to cool for 20 minutes. Frost with cream cheese frosting, or frosting of choice.
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