Pumpkin Cream Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package spice cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground ginger (liberal)
1 teaspoon ground cinnamon (liberal)
1 cup chopped pecans (toasted)
3/4 cup English toffee bits

Preparation

In large mixing bowl, combine the first eight ingredients.
Transfer to a greased 13 -in x 9-in x 2-in baking pan.
Bake at 350 for 45-50 minutes or until toothpick comes out clean.
Cool on wire rack.
Drizzle powdered sugar glaze over cake, then sprinkle toasted pecans and English toffee bits over cake.