Pumpkin Spice Cake

This is moist and delish!! I make it as cupcakes, regular cake, or a bundt cake.  I also have a non-cake mix version of this recipe which is also yummy.  This recipe came from the first Cake Doctor book, which is my favorite cake recipe book, although, her 3rd book is also great!
Duncan Hines changed the size of their cake mixes and when these books were published, they used the bigger box so I just add 1/4 c. more cake mix (I always buy an extra cake mix of the flavor I'm using). 
You can frost this with regular cream cheese frosting or with the orange cream cheese frosting...both yummy!

Spray and flour a bundt pan, or just spray a cake pan, or just get your cupcake papers ready.

1 pkg. (15.25 oz.) plain spice cake mix (Plus the 1/4 c. more)
1 cup canned pumpkin
1/2 c. oil
1/2 c. water
1 tsp. cinnamon
1/2 tsp. ginger
3 large eggs, room temp.

Preheat the oven to 350 degrees.
Place all the ingredients in a mixing bowl and mix for about 2 minutes, scraping the sides and making
     sure it's all mixed nicely.
Pour into your prepared cake pan, bundt pan, or fill cupcake papers 2/3 full.
Bake for a cake about 25-30 minutes, a bundt about 35-40, cupcakes about 15-20.
Let cool thoroughly...Flip the bundt cake onto a plate or cooling rack after it has cooled for 20 min.

Frosting: (reg. cream cheese)
1 8 oz. pkg. cream cheese
1 stick butter
1 tsp. vanilla
3 1/2 c. sifted powdered sugar

Orange cream cheese frosting:
1 stick butter, room temp.
4 oz. cream cheese, softened
1 tsp. grated orange zest
2 - 3 tsp. fresh orange juice
3 3/4 c. powdered sugar