Pumpkin Cake Ring with Lemon Glaze

Serving Size : 12

1 18 1/2 ounce yellow cake mix
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs
water
1 cup solid pack pumpkin
1 cup finely chopped nuts

Lemon Glaze:
1 cup confectioner's sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
cream -- to moisten

Place cake mix in large mixing bowl. Stir in spices. Add eggs and water
as directed on cake mix package, substituting pumpkin for 1/3 cup of
water. Mix as directed. Stir in nuts. Pour batter into greased and
floured 10" tube pan, Bundt pan, fluted pan (9 cup capacity) or 13x9x2"
oblong pan. Bake in 350 F oven for 40-45 minutes or until done. Cool
for 10 minutes, remove from pan. Drizzle top with Lemon Glaze
Lemon Glaze: combine confectioner's sugar, lemon juice and lemon rind.
Add just enough cream to make glaze slightly runny.

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