Pumpkin and Pecan Spice Cake

Preheat oven to 190 C / Gas 5. Grease and flour a 23x33cm or similar sized tin.

In a large bowl, stir together sponge cake mix, sugar, bicarbonate of soda, cinnamon and ginger. Make a well in the centre 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 tin.

Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.