Spice cake with tofutti cream cheese icing

Good use of any leftover canned pumpkin--use it in your recipes!

Carrot cake 311 (photo credit: about-recipes.com)
Carrot cake 311
(photo credit: about-recipes.com)
1 package spice cake mix3 eggs1 cup canned pumpkin½ cup water½ cup oil1 package instant vanilla pudding mix1 teaspoon cinnamon
Icing8 ounces tofutti cream cheese, at room temperature½ cup margarine, at room temperature1 teaspoon vanilla2 tablespoons lemon juice3 cups powdered sugarBeat all ingredients together until smooth.
1. Preheat oven to 350 degrees. Combine all ingredients and mix well.
2. Pour into greased bundt pan and bake for 45 to 55 minutes. Cool 10 to 20 minutes in pan before removing to wire rack to finish cooling.
3. When completely cool, frost with tofutti cream cheese icing. Can be frozen before frosting. After frosting, must be stored in refrigerator.