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Pumpkin Pie Cake

No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3 large eggs, room temperature
  • 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
  • Additional ground cinnamon

Directions

  • 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.
  • Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.
Nutrition Facts
1 slice: 500 calories, 19g fat (6g saturated fat), 47mg cholesterol, 447mg sodium, 78g carbohydrate (52g sugars, 3g fiber), 5g protein.

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