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 continually 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. Pudding may be prepared ahead of time and reheated to serve.

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.

Brandy Sauce: In a 1-quart saucepan, combine brown sugar, butter, whipping cream, raisins and brandy or brandy extract. Cook over medium heat, stirring occasionally, until mixture comes to full boil (3 to 4 minutes). Makes 2 cups.

Recipe Courtesy of The California Raisin Marketing Board.