This is a good use of any leftover canned pumpkin from the challah. But don’t worry; it tastes completely different!
1 package spice cake mix
1 cup canned pumpkin
½ cup water
½ cup oil
1 package instant vanilla pudding mix
1 teaspoon cinnamon
8 ounces tofutti cream cheese, at room temperature
½ cup margarine, at room temperature
1 teaspoon vanilla
2 tablespoons lemon juice
3 cups powdered sugar
Beat all ingredients together until smooth.
Preheat oven to 350 degrees. Combine all ingredients and mix well. 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. When completely cool, frost with tofutti cream cheese icing. Can be frozen before frosting. After frosting, must be stored in refrigerator.