Pumpkin Spice Cake II Recipe

Ingredients
<br>- 1 (18.25 ounce) package yellow cake mix
<br>- ½ cup white sugar
<br>- 1 teaspoon baking soda
<br>- 2 teaspoons ground cinnamon
<br>- ½ teaspoon ground ginger
<br>- 1 (15 ounce) can pumpkin puree
<br>- 1 cup vegetable oil
<br>- 4  eggs
<br>- 1 cup chopped pecans
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
<br>step 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.
<br>step 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.
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Ingredients
- 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

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
step 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.
step 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.

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