Story submitted by Linda Kandel Chapman - who was born and raised in Cleveland, Ohio. She married Howard Chapman and they had 3 amazing daughters - Lisa, Jamie and Kimberly. They have belonged to Park Synagogue for over 40 years. She has volunteered with the JFSA/YouthAbility Program for the past 10+ years. She's enjoyed working in the field of nutrition/dietetics for 40+ years and she is still working. One of her greatest joys is being a Nana to Joshua and Kaylee.
The Story Behind the Recipe:
My mother, Sally Kandel, was a fabulous cook and baker. I learned everything I know about cooking from her. I did not care for pumpkin pie, so on Thanksgiving, my mom made her pumpkin cake, which became a family tradition and is delciious! We all counter our blessings and always shared what we were thankful for on Thanksgiving. I will always and forever be thankful for the wonderful, loving mom I had and when I make the pumpkin cake for my family I know she would be proud.
Recipe:
Ingredients:
CAKE:
1 package yellow cake mix (save one cup from the box for the topping)
1/2 cup melted margarine
1 egg
FILLING :
1 14 oz can Libby's pumpkin pie mix
2 eggs
2/3 cup milk
TOPPING:
1 cup reserved cake mix
1/4 margarine unmelted
1 tsp cinnamon
1/4 cup sugar
**if you cannot find Libby's pumpkin pie mix with seasonings, buy plain pumpkin, add 2 1/2 tsp pumpkin pie spices and 1/2 cup firmly packed brown sugar
Directions:
Grease bottom and sides of 9" x 13" pan
Preheat oven to 350 degrees.
Combine remaining yellow cake mix with melted margarine and one egg.
Spread over the bottom of the pan evenly.
Combine all the filling ingredients until smooth.
Pour over layer in the pan.
Combine all the topping ingredients and sprinkle over the top.
Sprinkle with cinnamon, if desired.
Bake for 45 minutes - 1 hour uncovered.
CAKE:
1 package yellow cake mix (save one cup from the box for the topping)
1/2 cup melted margarine
1 egg
FILLING :
1 14 oz can Libby's pumpkin pie mix
2 eggs
2/3 cup milk
TOPPING:
1 cup reserved cake mix
1/4 margarine unmelted
1 tsp cinnamon
1/4 cup sugar
**if you cannot find Libby's pumpkin pie mix with seasonings, buy plain pumpkin, add 2 1/2 tsp pumpkin pie spices and 1/2 cup firmly packed brown sugar
Directions:
Grease bottom and sides of 9" x 13" pan
Preheat oven to 350 degrees.
Combine remaining yellow cake mix with melted margarine and one egg.
Spread over the bottom of the pan evenly.
Combine all the filling ingredients until smooth.
Pour over layer in the pan.
Combine all the topping ingredients and sprinkle over the top.
Sprinkle with cinnamon, if desired.
Bake for 45 minutes - 1 hour uncovered.