Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside.
Beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, 1 ½ teaspoons of the cinnamon, cloves, nutmeg, and ginger in a large bowl with an electric mixer on low speed just until moistened, scraping the side of the bowl frequently. Beat on medium speed for 2 minutes, or until well blended.
Pour batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Stir remaining ½ teaspoon of cinnamon into the cream cheese frosting. Spread frosting evenly over cooled cake.
Notes
Make sure that you use just 1 cup (not an entire can) of pumpkin puree. This is 100% pure pumpkin, not canned pumpkin pie filling.
The total baking time will vary depending on your individual oven, as well as the type of pan that you use. Dark or nonstick pans bake the cake faster, while a glass or light-colored dish will need a bit more time. Use a toothpick inserted deep into the middle of the cake to know exactly when it’s done.
Let the cake cool completely before frosting, or the frosting will melt on the warm cake.
Garnish the cake with finely chopped pecans or walnuts for a crunchy, nutty taste and texture.
Decorate the top of the cake with candy pumpkins, candy corn, or colored sprinkles for a festive touch.
This recipe came from my friend Jackie, who originally adapted it from a recipe published by McCormick spices.