Cake

• 1

  Preheat oven to 350°F.

• 2

  Lightly butter a 9×13-inch baking pan.

• 3

  Cream butter, sugar and pumpkin pie spice until light and fluffy. Add eggs, beating well after each addition.

• 4

  Combine flour, baking soda and salt; add to the butter alternating with addition of pumpkin and lemon juice. Stir in pecans.

• 5

  Spread batter evenly into prepared baking pan and bake 30-35 minutes (or until wooden skewer inserted in center comes out clean.)

• 6

  Allow the cake to cool. Spread frosting on cake and garnish with candied ginger.

Topping

• 7

  Cream butter with pumpkin pie spice and lemon zest. Blend in cream cheese.

• 8

  Add confectioners sugar and ¼ cup pumpkin; beat until smooth.