Although this delicious cake looks very time consuming- it is not. The recipe comes from my good friend Chery's website, Entertaining at Home .
No one will guess this showstopper dessert with a luscious cinnamon frosting starts with a mix! It's a year-round favorite with Linda Murray from Allenstown, New Hampshire.
1 package(18-1/4 ounces) yellow cake mix
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
In a large mixing 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. Bake at 375 for 25-30 minutes or until a toothpick inserted near the centers 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
Press walnuts lightly into frosting on sides of cake.
Yield: 10-12 servings.
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