Cake:

Cup of Yum
1. Prep heat oven to 350 degrees.
2. Prep round baking dish with nonstick baking spray.
3. Add cake mix and ground cinnamon to a large mixing bowl. Whisk to blend.
4. Add vegetable oil, eggs, water, and whiskey.
5. Mix using the electric mixer until blended.
6. Follow the directions on the back of the box to bake the cake.
7. Remove from the oven when fully baked, and set aside to cool.

Whiskey Walnuts:

1. In a large saucepan, combine walnuts, sugar, and whiskey.
2. Cook over medium-high heat, stirring regularly until the sugar begins to bubble. When it begins to bubble, stir the mixture more quickly, using a spatula, until the sugar crystallizes completely.
3. The nuts and sugar should look very, very sandy and dry.
4. Reduce heat to medium and continue cooking, stirring constantly with a spatula to keep the nuts from burning on the bottom of the pan, and the sugar will re-melt and turn a golden brown color.
5. Within 4-5 minutes, the nuts should be coated in caramel (it may still look slightly sandy, thanksto the irregular shape of the nuts). Add in salt and spices and quickly stir to distribute evenly.
6. Turn nuts out onto a parchment-lined or Silpat-lined surface and spread them into a single layer with your spatula.
7. Allow cooling completely

Glaze

1. Using a medium pot, melt the butter Whisk in the whiskey and powdered sugar until combined and a syrup like mixture forms, about 5 minutes 
2. With back of wooden spoon, poke holes in the cake. Pour glaze over cake and let soak in 1 minute. Repeat until all icing has soaked into cake.

Frosting:

1. Using a hand mixer, beat all ingredients together until combined and smooth.
2. Add in a tbsp of milk if the mixture is too thick. You want it almost lava-like.
3. Spread the glaze over the poke cake and top with the candied walnuts.