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Two Ingredient Pumpkin Cake

Reviewed: Oct. 28, 2012
I only had a yellow cake mix, so I used that, and I added about 1/2 tsp. Chinese 5-Spice Powder, which made it really tasty. My pumpkin was from fresh that I had cooked and pureed last year, so I didn't measure it exactly, but I am guessing it was about 2-2 1/2 cups. It was also thinner than canned pumpkin, so it mixed easily. I also added some ground flaxseed for fiber, and it was really, really good! Both ingredients were easy to stir in, so it was almost as easy as just two ingredients.
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