HEAT oven to 325ºF. Coat a 10-inch springform pan with baking spray. Beat sugar and shortening in large bowl with electric mixer on medium speed 1 minute or until well blended. Add eggs; beat 1 minute. Add applesauce; beat an additional 1 minute.
STIR together flour, pumpkin pie spice, baking soda and salt in medium bowl until blended. Toss 1 Tbsp. flour mixture with pecans in small bowl. Gradually add remaining flour mixture and water to shortening mixture until blended. Stir in pecan mixture.
BAKE 70 TO 75 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack before removing from pan. Place cake on serving plate. Cool completely.
PLACE paper doily on cake top. Sift powdered sugar over doily. Remove doily carefully to leave sugar pattern.
Nutrition
Serving size
(1 slice, 1/12 of cake)
Calories 380
Calories from Fat110g
Total Fat 13g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 35mg
Sodium 270mg
Potassium 0mg
Total Carbohydrates 62g
Dietary Fiber 2g
Sugars 37g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
