Name: Pumpkin Pie Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
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

Boxed cake mix and pureed pumpkin come together in this moist, flavorful pumpkin pie cake. The frosting is equally simple to make by combining ready-made vanilla frosting and cinnamon.

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

Instructions

1 Mix the batter

2 Preheat the oven to 375°F. Mix the cake mix, eggs, water, canned pumpkin, 1 teaspoon of the cinnamon plus the ginger and nutmeg in a large bowl. Beat the mix on low for 30 seconds and medium for two minutes.

3 Bake the cakes

4 Grease and flour two 9-inch round cake pans well. Pour the batter into the pans and bake for 25 to 30 minutes. A toothpick inserted in the center of the cakes should come out clean when they're done. Cool the cakes in the pans for 10 minutes and then remove the cakes to a wire rack and let them cool completely.

5 Assemble and frost the cake

6 Mix the remaining cinnamon (about 3/4 teaspoon) with the frosting and frost the layers of the cake (between the two and around the sides and top). Press chopped walnuts around the side of the cake, lightly. Sprinkle the top of the cake with more cinnamon if you prefer.