Pumpkin Pie Cake

• 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

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 2 well-greased and floured 9-in. round baking pans. Bake at 375u0b0 for 25-30 minutes or until a toothpick inserted in 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. If desired, dust top of cake with additional ground cinnamon.

yellow cake, eggs, water, pumpkin, ground cinnamon, ground ginger, ground nutmeg, vanilla frosting, walnuts

Taken from www.tasteofhome.com/recipes/pumpkin-pie-cake/ (may not work)