If fall had a mascot it definitely would be pumpkin. This tender spice cake celebrates that craveable seasonal flavor as a change-up from traditional pumpkin pie. And it gets a little help from two grocery store convenience items: boxed cake mix and canned pumpkin. You’ll jazz it up with a delicious cream cheese swirl that makes the cake fancy enough for a holiday meal. Note that the total time for the recipe includes cooling, and the hands-on time is only about 25 minutes. The cake keeps, refrigerated, if you want to make it a day ahead (bring it to room temperature to serve). No pumpkin pie spice? You can substitute 2 teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. The recipe is a Yummly original created by Ashley Strickland Freeman.