Pumpkin Spice Cake II recipe
All Recipes Fruits and Vegetables Vegetables SquashIngredients
- 1 (18.25 ounce) package yellow cake mix ½ cup white sugar 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon ground ginger 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 4 eggs 1 cup chopped pecans
Nutrition Info
- 359.1 caloriescarbohydrate: 35 gcholesterol: 47.1 mgfat: 23.6 gfiber: 1.9 gprotein: 3.9 gsaturatedFat: 3.5 gservingSize: -sodium: 372.7 mgsugar: 21.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Cake II
Directions
-
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
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.
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.