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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite with Linda Murray in Allenstown, New Hampshire. Ingredients:
1 package yellow cake mix (regular size) |
3 eggs |
1 cup water |
1 cup canned pumpkin |
1-3/4 teaspoons ground cinnamon, divided |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
2-1/2 cups vanilla frosting |
1-1/4 cups chopped walnuts |
Directions:
1. In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. Yield: 10-12 servings.
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