Jo Anne Sugimoto


This is my mom's recipe that she had been making for years until I started to help her out in the kitchen and decided that I wanted to take on the task of making it. Now my daughter loves this recipe sooooo much that she has voluntered to make it every year for the pass 7 years and she also makes it for her potluck and Holiday events with her friends and in-laws. It is also a local favorite here in the islands. I think I will go outside the box and get a little daring and change up the cake mix and the frosting. I'll let you gals know. :+) Sorry, I can't find a nice photo online of this cake. I wished that I had started taking food photos long ago. :-( I will provide one as soon as we bake one for the Holidays -Thanksgiving!

★★★★★ 5 votes
9 x 13 pan


1 can(s)
29 oz. pumpkin
1 can(s)
evaporated milk
1 c
granulated sugar
eggs, slightly beaten
1/2 tsp
1 tsp
vanilla extract
1 box
yellow cake mix
1 c
macadamia nuts, chopped
1 c
butter, melted


8 oz. pkg cream cheese
1/2 c
powdered sugar
1 tsp
vanilla extract
3/4 c
cool whip


1Preheat your oven to 350 degrees. Prep 9 x13 pan with waxed paper that also covers up the sides.
2In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, cinnamon and vanilla extract. Mix till well incorporated.
3Pour the batter into the waxed paper lined 9 x 13 pan.
4Sprinkle evenly over the top of the pumpkin batter, the whole box of cake mix (dry). Pat the macadamia nut bits lightly on top of the cake mix. Drizzle melted butter evenly over nuts.
5Bake for 50 to 60 minutes. Remove from oven. Let cool for a few minutes so that you are able to handle the hot pan and invert onto a serving tray or another 9 x 13 pan and peel off the waxed paper. Cool completely.
6Beat together the cream cheese, powdered sugar and vanilla extract. Fold in the Cool Whip. Frost the pumpkin cake. Don't forget to refrigerate before serving, it will hold it's shape better when you cut it.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy