Pumpkin Pie Cake
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September 16, 2020
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
YIELD: 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
• 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 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.
• 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. If desired, dust top of cake with additional ground cinnamon.
© 2020 RDA Enthusiast Brands, LLC
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