Triple Layer Pumpkin Cake

I can't take credit for tonight's dessert -Triple Layer Pumpkin Cake. It's from the back of the box of Krusteaz's Pumpkin Spice Quick Bread. It was really good, although my hubby would've loved for me to have added raisins to it. My cupboards are hardly ever without at least one box of raisins; but with the kids in school, they've taken them in their lunches. ;)



Triple Layer Pumpkin Cake

For Pumpkin Cake
1/2 c. water
1/3 c. vegetable oil
2 eggs
1 pouch Quick Bread Mix

Cream Cheese Icing
8 oz. cream cheese, softened
1/2 c. butter, softened
1 c. powdered sugar
1 tsp. vanilla

Preheat oven to 350*

For Cake:
Blend all ingredients until moistened. Spoon batter into a lightly greased 15 x 10 jelly roll pan. Bake 13-16 minutes or until toothpick inserted into center comes out clean. Allow to cool. Cut cake into 3 even pieces.

For Cream Cheese Icing:
Place cream cheese, butter, sugar & vanilla in bowl. Using an electric mixer, mix on low speed until smooth. To frost, place one cake layer onto serving plate. Spread half of icing over cake layer, leaving side unfrosted. Place second layer over iced layer and spread with remaining icing. Top with thrid cake layer. Sprinkle with powdered sugar, if desired. Store in refrigerator.

It's kid approved, too!