1 pkg. yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. each allspice, cloves, and nutmeg
1 c. buttermilk
1 can pumpkin
2 eggs

Combine first 8 ingredients in mixing bowl. Beat at medium speed for 2-3 minutes until smooth and well blended. Pour into a well greased and floured bundt pan or 9 x 13 inch pan. Bake at 350 degrees until done when tested.

CREAMY PUMPKIN FROSTING:

1/3 c. butter
1/3 c. canned pumpkin
4 c. confectioners' sugar
1 tsp. each milk and vanilla

Cream butter and pumpkin until well blended. Add confectioners' sugar (about half), then add milk and vanilla; blend in remaining sugar. Beat at high speed until smooth and creamy. Frost cake when cool.