Pumpkin Ring Cake

• 1 pkg. (18 1/2 oz.) yellow cake mix
• 2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 2 eggs
• Water - Stated on cake mix
• 1 c. Libby's Solid Pack Pumpkin
• 1 c. finely chopped nuts
• 1 tsp. lemon juice
• 1/2 tsp. grated lemon rind
• milk

1. 1. Combine cake mix and spices in bowl.
2. 2. Add eggs and water as directed on cake mix package substituting pumpkin for 1/3 cup of the water.
3. 3. Mix as directed.
4. 4. Stir in nuts.
5. 5. Pour batter into greased and floured 10 inch pan or bundt or fluted pan (9 cup capacity).
6. 6. Bake 350 degrees for 40 to 45 minutes or until done.
7. 7. Cool 10 minutes, remove from pan.
8. 8. Mix lemon juice, lemon rind, and add enough milk to make it runny.
9. 9. Drizzle with Lemon Glaze.

yellow cake, cinnamon, ginger, nutmeg, eggs, water, pumpkin, nuts, lemon juice, lemon rind, milk

Taken from www.epicurious.com/recipes/member/views/pumpkin-ring-cake-51688411 (may not work)