Pumpkin Spice Cake II recipe

1 servings

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

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.