My daughter makes the best pumpkin spice cake. She uses one of the small cans of pupkin, a box of spice cake mix and some water,,, just enough water to give the mixture a cake type quality. She bakes it at 350 until it tests done with a toothpick. We have put cream cheese iceing on it, served with just a dollop of cool whip, or topped with some applesauce like you would ginger breat. It is quick easy and we all love it. I also use leftover canned pumkin to make pumkin bread.