Pumpkin Kahlua Cake
|Spice cake mix/Without pudding||18 1⁄2 Ounce (1 Package)|
|Canned pumpkin/2 cups mashed cooked pumpkin||16 Ounce, mashed|
|Water||1⁄4 Cup (4 tbs)|
|Whipped topping mix||1 1⁄2 Ounce (1 Envelope)|
|Kahlua glaze||1 Cup (16 tbs)|
Combine cake mix and pumpkin in a mixing bowl, beat at low speed of an electric mixer until cake mix is moistened.
Increase electric mixer speed to medium, and add the eggs, one at a time, beating well after each addition.
Add water and whipped topping mix, beat batter 2 minutes.
Pour batter into a greased and floured 13- x 9- x 2-inch baking pan.
Bake at 350Â° for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove cake from pan, and place on a serving tray.
Allow cake to cool slightly.
Drizzle cake with Kahlua Glaze.