This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
2 tsp. cinnamon
1 cup canned pumpkin
1 cup finely chopped nuts
1/3 cup water
1 cup powdered sugar
2 tsp. lemon juice
Enough milk to make glaze runny
In a mixer, add cake mix, cinnamon, eggs, pumpkin, water and beat until smooth. Add the nuts. Pour into a greased angel food cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness, Let cake cool for 5 minutes after removing from oven, then remove cake by sliding a knife around the edge and turning upside down. Glaze - by hand with a spoon, mix powdered sugar, lemon juice, and enough milk to make the glaze runny. Put glaze on the top and let the glaze run down the sides and through the hole. Does not have to be refrigerated.