Pumpkin-Brownie Pound Cake
1 cup water, divided
1 cup, divided
5 large eggs, divided
1 (4-serving size) package instant vanilla flavored pudding & pie mix
HEAT oven to 350°F. Coat 12-cup fluted tube pan very generously with baking spray with flour. Combine cake mix, 3/4 cup water, 2/3 cup oil, 4 eggs and pudding mix in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes.
PREPARE brownie mix batter according to package directions using 1/3 cup oil, 1/4 cup water and 1 egg. Reserve walnut packet for topping. Pour pumpkin batter into prepared pan. Top evenly with brownie batter. Do not mix.
BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan to wire rack to cool completely. Place frosting in small heavy-duty resealable plastic bag. Microwave on HIGH 10 seconds to soften. Knead until smooth. Cut small bottom corner off bag. Drizzle over top and halfway down sides of cake. Sprinkle immediately with reserved walnuts.
Serving Size (1 slice, 1/16 of cake), Calories 430 (Calories from Fat 190), Total Fat 22g (Saturated Fat 4g, Trans Fat 1g), Cholesterol 60mg, Sodium 470mg, Total Carbohydrate 55g (Dietary Fiber 2g, Sugars 35g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.