1 pkg. (18.5 oz.) yellow cake mix
2 eggs (1/3 to 1/2 c.)
1/4 c. water
2 tsp. baking soda
1 can (16 oz.) pumpkin
2 tsp. pumpkin pie spice
Caramel Fluff Topping or Honey-Ginger Topping

Heat oven to 350 degrees. Grease and flour 12-cup bundt pan or oblong pan, 13 x 9 x 2 inches. Blend all ingredients except Caramel Fluff Topping on low speed in large mixer bowl. Beat 4 minutes on medium speed. Pour batter into pan.

Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool. Serve with one of the toppings.

Caramel Fluff Topping: In chilled bowl, beat 1 cup chilled whipping cream, 1/3 cup brown sugar (packed) and 1/2 teaspoon vanilla.

2 cups.

Honey-Ginger Topping: In chilled bowl, beat 1 cup chilled whipping cream; gradually add 2 tablespoons honey and 1/4 teaspoon ginger.

2 cups.

Variations: Pumpkin Nut Cake: Fold 1/2 cup chopped walnuts or pecans into batter.

Pumpkin Raisin Cake: Fold 1/2 cup raisins into batter.