Pumpkin Spice Cake II

          

Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired.

Original recipe makes 1 – 9×13 inch pan

Ingredients

1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
1 cup chopped pecans

  • PREP

    10 mins

  • COOK

    45 mins

  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition

Calories: 359 kcal
Carbohydrates: 35 g
Cholesterol: 54 mg
Fat: 23.6 g
Fiber: 1.9 g
Protein: 3.9 g
Sodium: 373 mg

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