1 pkg. yellow cake mix
3 tsp. pumpkin pie spice
1 (16 oz.) can pumpkin
1/2 c. water
1/3 c. oil
3 eggs

Beat at low speed until blended. Then beat 2 minutes on high. Put in 9 x 13 inch greased and floured pan. Bake at 350 degrees for 35 to 40 minutes until toothpick comes out clean.

CINNAMON WHIPPED CREAM FROSTING:

2 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. cinnamon

In medium bowl beat cream until forms soft peaks. Add powdered sugar and cinnamon; beat until stiff. Frost cold cake and refrigerate for at least 3 hours before serving. Serves 15.