Ingredients
16
16 servings
- •1 (18.25 ounce) package yellow cake mix
- •0.5 cup white sugar
- •1 teaspoon baking soda
- •2 teaspoons ground cinnamon
- •0.5 teaspoon ground ginger
- •1 (15 ounce) can pumpkin puree
- •1 cup vegetable oil
- •4 eggs
- •1 cup chopped pecans
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 359
- Carbohydrate: 35g
- Fat: 24g
- Fiber: 2g
- Protein: 4g
- Sugar: 22g
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