ww moist pumpkin cake

4.4 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 18.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.9 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.4 g

View full nutritional breakdown of ww moist pumpkin cake calories by ingredient
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The hardest thing about this recipe is opening the can of pumpkin. The hardest thing about this recipe is opening the can of pumpkin.
Number of Servings: 18


    small can of pumpkin
    1 box cake mix


Empty pumpkin into bowl then add cake mix, stir thoroughly - do not use a mixer. Pour mixture into a 13 by 9 greased pan and bake at 350 for 38 minutes. Cut into 18 portions - each slice equals 2 ww points.

Number of Servings: 18

Recipe submitted by SparkPeople user SHESCRAFTY.

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Member Ratings For This Recipe

  • My family loves this cake because it is sooooo rich and moist! They don't even care that it is good for them! PS I use my mixer for this and it comes out just fine. - 4/25/13

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  • I made this, but added 1/2 cup applesauce because it was so dry. Too much pumpkin taste for me. - 7/12/08

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  • I was feeling especially experimental and made them as cookies. I had a full can minus a 1/2 cup and just mixed that with Duncan Hines-Moist Deluxe Classic White Cake Mix. Since the batter was so thick I got the idea to make cookies. Who would've thought this would turn out great!! - 6/28/08

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  • I have made this recipe for years using the Devil's food cake mix. I found that if you bake it as a cake, it falls apart too easily, so I use mini-muffin pans. This is a great way to portion out the pieces. My husband and kids think they are regular brownies and have no idea they are made healthy. - 6/24/08

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  • this was very yummy, but I also added about 1/2 can of water to make this mix up easier. - 6/17/08

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