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Recipe submitted by Clara Martin from Yadkinville, NC.

Pumpkin Pound Cake

1 (18.25-ounce) package yellow cake mix
4 large eggs, beaten
1/2 cup vegetable oil
1/4 cup water
3/4 cup granulated sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Icing:
1 (8-ounce) package cream cheese, softened
4 tablespoons margarine
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

1. Preheat oven to 325°F. Grease and flour a tube pan.
2. Mix all ingredients and beat for 4 minutes. Pour into prepared tube pan and bake for 1 hr.
   Remove from oven and let cool prior to adding icing.
3. Icing: Blend cream cheese and margarine, add vanilla and powdered sugar. Blend until smooth. Nuts may be sprinkled on top if desired.

Makes 12 servings.