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Ingredients
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1 (18.25 ounce) package yellow cake mix
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½ cup white sugar
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1 teaspoon baking soda
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2 teaspoons ground cinnamon
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½ teaspoon ground ginger
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1 (15 ounce) can pumpkin puree
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1 cup vegetable oil
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4 eggs
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1 cup chopped pecans
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
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Stir cake mix, sugar, baking soda, cinnamon, and ginger together in a large bowl. 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.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Allow to cool.
Nutrition Facts (per serving)
359 | Calories |
24g | Fat |
35g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 359 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 4g | 18% |
Cholesterol 47mg | 16% |
Sodium 373mg | 16% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 7% |
Total Sugars 22g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 65mg | 5% |
Iron 1mg | 7% |
Potassium 128mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.