Pumpkin Spice Cake II

Name: Pumpkin Spice Cake II
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 425 grams pumpkin puree; 4 eggs; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 237 milliliters chopped pecans; 237 milliliters vegetable oil; 118 milliliters white sugar; 517 grams package yellow cake mix

Pumpkin Spice Cake II is a dairy free recipe with 15 servings. One serving contains 238 calories, 4g of protein, and 8g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have sugar, pumpkin puree, cake mix, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 1 hour. If you like this recipe, you might also like recipes such as Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting, Double Chocolate Pumpkin Cake With Pumpkin Spice Buttercream, and Pumpkin Spice Steel Cut Oat Bars with Pumpkin Spice White Chocolate Glaze.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying 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.

Ingredients you will need

Pecan Pieces