Directions:
- Preheat the oven to 350*.
- Lightly butter a (9 x 13 baking pan. cream butter, sugar and pumpkin pie spice until light and fluffy.
- Add eggs, beating well after each addition.
- Combine flour, baking powder and salt; add to the butter alternating with addition of pureed pumpkin and lemon juice.
- Stir in pecans.
- Spread batter evenly into prepared baking pan and bake 30-35 minutes (or until toothpick inserted into center comes out clean).
- Allow the cake to cool.
- Spread frosting on the cake and if desired garnish with candied ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.87 Kcal (1151 kJ) | ||
| Calories from fat | 165.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 28% | |
|---|---|---|---|
| Cholesterol | 77mg | 26% | |
| Sodium | 283.36mg | 12% | |
| Potassium | 71.12mg | 2% | |
| Total Carbs | 24.7g | 8% | |
| Sugars | 11.35g | 45% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 321.99 Kcal (1348 kJ) | ||
| Calories from fat | 194 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.56g | 28% | |
|---|---|---|---|
| Cholesterol | 90.2mg | 26% | |
| Sodium | 331.94mg | 12% | |
| Potassium | 83.31mg | 2% | |
| Total Carbs | 28.93g | 8% | |
| Sugars | 13.3g | 45% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 4.77g | 8% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 24.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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