Pumpkin Spice Cake

2  cups		sugar
1  cup		vegetable oil
4		large eggs
2  cups		all-purpose flour
2  teaspoons		baking soda
2  teaspoons		ground cinnamon
1/2  teaspoon		ground ginger
1  teaspoon		baking powder
1/2  teaspoon		salt
2  cups		pumpkin puree
1/2  cup		chopped pecans
1/5  cup		butter
8  ounces		cream cheese, room temperature
9/10  lb.		confectioners' sugar, sifted
2  teaspoons		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Spice Cake ingredients. The serving size for any ingredient in Pumpkin Spice Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350 for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.