Fall has come to many parts of the country with cooler weather.  For some reason, cinnamon and spice flavors are more desirable especially when it comes to desserts.  Cake mixes and canned pumpkin on sale inspired this simple, light Pumpkin Spice Cake. Many of you may have had or have a favorite homemade pumpkin cake, bread or muffins. These are great if you have the time.  However, busy schedules and time crunches can be less hectic with a quick option.  This recipes texture is actually lighter than the homemade counterparts.  As a result, it makes a perfect dessert after a big meal.   Feel free to substitute an organic cake mix and organic pumpkin and make the whipped cream option below if you wish…

1  - 18.25  ounce spice  or carrot cake mix mixed according to package directions except using only 1/2  cup water.
1  -  15 ounce can of pumpkin
1    teaspoon pumpkin pie spice

1  -  8 ounce container of your favorite whipped topping*
Additional   1/2  teaspoon pumpkin pie spice

Your favorite caramel sauce for drizzling

Preheat oven to 350 F.  for a glass pan or 325 F. for a non stick or dark pan.  Lightly grease the bottom of a 9 x 13 pan. Add pumpkin and 1 teaspoon pumpkin pie spice to cake mixture and blend thoroughly.  Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.  Allow to cool.    Combine 1/2 teaspoon pumpkin pie spice with whipped topping, combine well.  Top each piece of cake with whipped topping and drizzle with caramel sauce.  Makes 12 Servings.  Enjoy! 

* The following is a real whipped cream option for those of you wishing to do so… 1  1/2  cups  heaving whipping cream, 2-3 tablespoons sugar, 1 teaspoon vanilla, 1/2 teaspoon pumpkin pie spice.  Combine all ingredients in a chilled bowl and beat with an electric mixer until soft peaks form.   Enjoy!