Fastest Cake In The West
A quick and versatile cake that combines the warm spices of cinnamon and nutmeats with fruity pie filling, making it perfect for a comforting dessert or snack. Its simple preparation and hearty flavors appeal to busy bakers and families seeking a delicious treat in no time.
Ingredients
Instructions
- Mix all ingredients in an ungreased 9 x 13-inch baking dish. If apple pie filling is used, add 1 teaspoon allspice.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have nutmeats, substitute with chocolate chips or shredded coconut for a different flavor. To enhance the spice, consider adding a pinch of nutmeg along with the cinnamon. This cake is versatile, and you can experiment with different pie fillings like cherry or blueberry for a unique twist.
Serving Suggestions
Serve the Fastest Cake In The West with a scoop of vanilla ice cream or a dollop of whipped cream on top for added indulgence. It pairs beautifully with Easy Apple Cobbler(6 Servings) for a comforting dessert spread. For a complete meal, consider serving it alongside a light salad or fresh fruit to balance the sweetness of the cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds. Enjoy it slightly warm for a delightful experience, or serve it cold with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Fastest Cake In The West contains roughly 1268 calories, with 5g protein, 46g carbohydrates, and 121g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1933mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pie filling?
Absolutely! This recipe is very forgiving, and you can use any canned pie filling you prefer, such as cherry, blueberry, or peach. Just remember that different fillings may alter the overall sweetness and flavor profile, so adjust sugar accordingly if needed.
Is there a way to make this cake gluten-free?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure the blend has xanthan gum, which helps mimic the texture of traditional flour. Baking times should remain similar, but keep an eye on the cake as it may vary slightly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).