How to Make Pumpkin Spice Cake II - A Step-by-Step Guide

There's nothing quite like the warm, comforting flavors of pumpkin spice during the fall season. From pumpkin lattes to pumpkin pies, this iconic combination of cinnamon, nutmeg, and ginger is a sure sign that autumn is in full swing. And when it comes to indulging in the beloved taste of pumpkin spice, this Pumpkin Spice Cake II recipe is an absolute must-try.

This moist, flavorful cake is the perfect way to enjoy the cozy flavors of pumpkin spice in a delightful dessert. Whether you...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 16
  • Yield: 1 - 9x13 inch pan

  • 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.
  • Nutrition

    359 cal.

    • Total Fat: 24g
    • Saturated Fat: 4g
    • Cholesterol: 47mg
    • Sodium: 373mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 128mg