1 package (4-serving size) instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 tsp ginger
1/2 tsp nutmeg
Cream Cheese Frosting (recipe below)
Preheat oven to 350°F. Beat all ingredients, except frosting, in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes or until well blended.
Pour into greased and floured 13x9-inch baking pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread with Spiced Cream Cheese Frosting.
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon Vanilla Extract
1/4 teaspoon cloves (optional--also great with plain frosting)
1 pound powdered sugar (about 4 cups), beating until well blended
beat cream cheese, butter, vanilla, and cloves. add sugar gradually until well blended. spread on cooled cake.
This cake freezes well. Pop a few slices in the freezer for later!