• 16servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, H, D
MineralsZinc, Fluorine, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped nuts

  2. 1/3 cup firmly packed brown sugar

  3. 1/3 cup butter or margarine, softened

  4. 1 (18 1/4-ounce) package yellow cake mix

  5. 1 (16-ounce) can pumpkin puree

  6. 1/2 cup vegetable oil

  7. 3/4 cup firmly packed brown sugar

  8. 1/4 cup water

  9. 1 teaspoon ground cinnamon

  10. 1/4 teaspoon ground nutmeg

  11. 1/2 teaspoon ground allspice

  12. 4 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. In a small bowl, combine chopped nuts, 1/3 cup brown sugar, and softened butter; set aside.

  3. In a mixer bowl, combine yellow cake mix, canned pumpkin, oil, 3/4 cup brown sugar, water, cinnamon, nutmeg, and allspice. Beat on medium speed with an electric mixer for 1 minute. Add 4 eggs, one at a time, beating 1 minute after each addition.

  4. Pour half the batter into a greased and floured 13 x 9-inch pan and top with the reserved nut mixture. Top with the remaining batter.

  5. Bake for 1 hour, or until the cake is done. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Invert, remove from the pan, and cool completely.


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