Kathy's Chimichanga Recipe

Pumpkin Cake Recipe

Recipe by Kathy Oaks

Serves 12


  • 1 (18 1/4-ounce) box pudding yellow cake mix, 1 cup reserved
  • 1/2 cup butter melted
  • 1 egg
  • 1 (29-ounce) can pumpkin
  • 2/3 cup milk
  • 3 eggs
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup sugar
  • 1 pinch nutmeg
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 1/2 cup butter
  • 1/2 cup nuts, chopped


Mix cake mix (less reserved cup), butter and egg together and spread into a greased 9 x 13-inch pan. Mix the pumpkin, milk, eggs, brown sugar, cinnamon, sugar and nutmeg ingredients together and spread over the cake mixture. Mix reserved cake mix, flour, baking powder and sugar. Cut in butter, and sprinkle over cake. Next sprinkle top of cake with nuts. Bake at 350° for 50 minutes. Serve with whipped cream.

November 2011 Newsletter

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