Perfect for fall holidays, the warm, aromatic spices of cinnamon, ginger and nutmeg along with the pumpkin will make you think of the brilliant hues of autumn leaves.
—LINDA MURRAY ALLENSTOWN, NH
PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 10-12 SERVINGS
1package yellow cake mix (regular size)
3eggs
1cup water
1cup 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
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. Pour into two well-greased and floured 9-in. round baking pans.
2. 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 the 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.