1 (9 oz) pkg. Jiffy white cake mix
1 (3 oz.) pkg. instant lemon pudding mix
1/2 cup oil
1/2 cup water
2 eggs

TOPPING:

1/2 cup sugar
1 tsp. cinnamon
dash of nutmeg

Preheat oven to 350°F.

Thoroughly blend together first five ingredients; pour into greased 9x9-inch pan.

Mix the topping ingredients and swirl into the cake batter.

Bake at 350°F for 30 minutes or until cake tests done. Let set for it to cool but still warm. Frost with thin layer of cream cheese frosting.

CREAM CHEESE FROSTING:

1/2 (8 oz.) pkg cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tsp. milk
1/2 tsp. vanilla or lemon extract
2 cups confectioners' sugar

Beat together softened cream cheese, softened (not melted) butter, milk, flavoring and confectioners' sugar. Spread the mixture over the cooled cake.

Submitted by: Shirley Hershberger