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In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. "It goes together quickly," she writes. "That's a plus for me, because I have a husband who loves desserts."
Nutritional Facts 1 serving (1 piece) equals 239 calories, 10 g fat (3 g saturated fat), 30 mg cholesterol, 194 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as No-Fuss Pumpkin Cake in Quick Cooking September/October 2003, p52
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Reviewed on Jun. 15, 2012 by lmmcnew
Add a few nuts, leave out the sugar bake in loaf pans and it makes a delicious pumpkin bread! This sort of cake is always too sweet to me with the frosting and being diabetic I don't need the added sugar.
Reviewed on Nov. 09, 2011 by HappyHomemaker88
Excellent recipe and so easy! A keeper for me :)
Reviewed on Oct. 27, 2011 by allgord
I make pumpkin muffins all the time, but wanted something a bit more like a dessert. This is it! Very easy to make and even more easy to eat - this cake disappeared extremely fast. I'm already making my second batch!
Reviewed on Sep. 30, 2011 by mamamowe15
Wow! This is my kinda recipe, simple and oh so delicious!!! Adding this to my list of "bomb desserts"!!!
Reviewed on Oct. 15, 2010 by lynbartot
Always moist and tasty!! Every time time I make this I am asked for the recipe!
Reviewed on Oct. 06, 2010 by shellybug7654
This cake is very good. I went to two stores and I couldn't find the pan size that is used in this recipe so I used a 9 x 13 inch pan and it turned out great.
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