Pumpkin Cake

1 pkg. yellow cake mix (can use white)
1 small pkg. vanilla instant pudding
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. ground ginger
1 c. water
15 oz. can or 1 ¾ c. canned pumpkin
2 eggs

Combine all ingredients and pour into greased 13x9 pan. Bake at 350 degrees for 38-40 minutes or until toothpick comes out clean. Cool.

Top with:
½ pint heavy cream, whip to stiff peaks, then add:
¼ c. brown sugar
½ tub Cool Whip
Mix together and spread on cooled cake.
OR just top with Cool Whip