Preheat oven to 350 F degrees. Spray an 8-inch cake pan with nonstick cooking spray. Place grated ginger in 2 layers of cheesecloth, or 2 layers of paper towel. Squeeze to extract juice from zest and set aside for glaze. In a large bowl whisk together the baking mix with pumpkin pie spice and juice grated ginger.
In a separate bowl whisk together the brown sugar, applesauce, canola oil, egg, and vanilla until well combined. Stir together the wet ingredients into the dry ingredients until thoroughly incorporated. Scrape batter into prepared cake pan leveling top with a spatula. Bake for 40-45 minutes or until toothpick inserted in center comes out mostly clean with a few crumbs clinging to it. Remove from oven, when cool enough to handle invert cake onto a wire cooling rack.
For glaze, stir together the powdered sugar with ginger juice and just enough water to form a pourable but very thick consistency. When cake is completely cool, while still on wire rack, make a thin horizontal cut through top to partially level the cake. Flip cake over so bottom side is up. Pour glaze onto center, use an off-set spatula to help the glaze run down the sides. Sprinkle the edges with chopped walnuts to garnish.
Cook time: 35 minutes
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