Easy Pumpkin Cake

Directions

1. Heat your oven to 350°F. Grease a 9x13-inch cake pan with non-stick spray, or line two muffin tins with 24 paper liners.
2. In a large bowl, combine 3 eggs, ½ cup vegetable oil, 1 cup milk, and 1 cup canned pumpkin puree. Beat gently with an electric mixer.
3. Add 1 cup all-purpose flour, ½ cup granulated sugar, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, and a 15.25-ounce box of spice cake mix. Mix on low speed until just combined.
4. Pour the batter into the prepared pan or scoop it into the muffin liners, filling each about halfway to three-quarters full.
5. Bake the cake for 36–38 minutes, or cupcakes for 16–18 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
6. In a mixing bowl, beat 1½ cups (3 sticks) room-temperature unsalted butter with an electric mixer for 1–2 minutes. Gradually add 5 cups powdered sugar (about 2 cups at a time), along with 1 teaspoon cinnamon and 1 teaspoon nutmeg, mixing by hand or on low speed. Continue until smooth and to your taste. Spread frosting over the cooled cake or pipe onto cupcakes.