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    Autumn Gold Pumpkin Cake

    Autumn Gold Pumpkin Cake

    Submitted by Jeannie Winslow, Fredericksburg, PA

    Jeannie likes this recipe because it was developed by her mother, Dianne Winslow, whom she recently lost."She made it from scratch; she would cut up fresh pumpkin," Jeannie says. "I usually cheat and use a cake mix and canned pumpkin."


    • 1 package golden cake mix
    • 3 large eggs
    • 1 cup water
    • 1 cup canned pumpkin
    • 1½ tsp. ground cinnamon
    • ¼ tsp. ground ginger
    • ¼ tsp. ground nutmeg
    • 1 cup walnuts (chopped)
    • 2 containers vanilla frosting
    • 1 tsp. ground cinnamon
    • ¼ cup walnuts for garnish (coarsely chopped)


    Preheat oven to 375 degrees. Grease and flour two 8-inch round cake pans. Combine cake mix, eggs, water, pumpkin, cinnamon, ginger, and nutmeg in a large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup walnuts. Pour batter into pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool following directions on the cake mix.

    Combine vanilla frosting and cinnamon. Stir until blended. Fill and frost cake. Garnish with walnuts.

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