Pudding may be prepared ahead of time and reheated to serve.
Generously grease and flour a 2-quart covered pudding mold; set aside. Place wire rack in bottom of large stockpot. Add enough water to fill pot 2 to 4 inches deep. Heat water to boiling.
Meanwhile, blend cake mix, pumpkin pie mix and eggs together in large mixing bowl. Beat with mixer at medium speed for 4 minutes. Stir in nuts, raisins and dates. Turn batter into prepared mold. Cover mold tightly and set on rack in pot. Place lid on pan and steam continuously 2 1/4 hours or until wooden pick inserted in center comes out clean.
Carefully remove mold containing pudding from pot. Let pudding stand, uncovered, 5 minutes before removing from mold. Serve hot with Brandy Sauce.
In 1-quart saucepan, combine brown sugar, butter, whipping cream, raisins and brandy. Cook over medium heat, stirring occassionally, until mixture comes to full boil (3 to 4 minutes).
Note: If a 2-quart covered pudding mold is not available, use two 4 to 6-cup salad molds or a 2-pound coffee can. Cover top tightly with aluminum foil and tie securely with string. For smaller molds, reduce steaming time to 1 3/4 to 2 hours.
- 1 Package (18-1/2 ounces) spice cake mix
- 11/2 Cups pumpkin pie mix
- 2 eggs
- 1/2 Cup chopped walnuts
- 1/2 Cup California raisins
- 1/2 Cup diced dates
- 1 Cup firmly packed brown sugar
- 1/4 Cup butter
- 1 Cup whipping cream
- 67/100 Cup California raisins
- 2 Tablespoons brandy or 2 teaspoons brandy extract