Pumpkin Pie Cake

No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It’s a year-round favorite

TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling

pumpkin pie cake

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

 

recipe from: tasteofhome.com

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