Light and Refreshing Pumpkin Cake
1 yellow cake mix
16 oz. canned pumpkin
1 small box instant vanilla pudding
1 c. water
1 tsp. ginger
1/2 tsp. cloves
1 pint whipping cream
8 oz. cool whip
1/2 c. brown sugar
For cake, beat all ingredients together for 4 minutes. Pour onto greased jellyroll pan and bake at 350 degrees for 20-25 minutes until toothpick comes out clean.
Beat cream until stiff – not butter. Fold in brown sugar and stir in cool whip. Spread onto cake and sprinkle with nutmeg. Chill 1-2 hours. Serve cold.