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"This moist bundt cake is an easy-to-assemble treat for brunch or dessert," assures Margaret Wilson of Hemet, California. "Top with a dollop of whipped cream and you're ready to enjoy."
Nutritional Facts 1 serving (1 slice) equals 283 calories, 15 g fat (3 g saturated fat), 46 mg cholesterol, 246 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Cinnamon Nut Cake in Quick Cooking January/February 2001, p16
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Reviewed on Dec. 06, 2009 by chris_giles18
Quick and easy. Not as moist as I had hoped, but still delicious. Will make again!
Reviewed on Feb. 02, 2009 by mdbubba1
I have made this several times My whole family loves it. Very easy to make.
Reviewed on Jan. 13, 2009 by bgranucci
Then she made a nut and cinnamon topping for the cake. Added it to half of the batter and then on top of the batter. Nuts, cinnamon and sugar!
In Paula Dean's recipe, she used a spice cake mix, added a vanilla instant pudding and 1 cup of sour cream. Bake @350 for @1hour
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