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1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
1 Tbsp. pumpkin pie spice
1/2 cup chopped toasted PLANTERS Pecans (I left these off)
HEAT oven to 350°F.
BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.
SPREAD with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
Ingredients for icing.
There is also a layer of icing in between each cake layer.
Instead of pecans, I sprinkled Pumpkin Pie Spice and Cinnamon Sugar on top and then spread it into the icing.