2 1/2 cups pumpkin puree
1/2 cup vegetable oil
2 eggs
1 tablespoon lemon zest
1 cup white sugar
3 1/2 cups buttermilk
3 teaspoons baking soda
1 (.5 ounce) package instant pumpkin pie spice mix
1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 cups chopped pecans
1 cup chopped pecans
1 cup margarine
1 cup white sugar
1 cup butter
1 egg, beaten
1 cup margarine
1 1/2 cups sour cream
1 (8 ounce) package cream cheese, sliced
1/2 cup packed light brown sugar
1/4 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, pumpkin pie spice and lemon zest. Set aside.
Stir pumpkin and oil into the orange puree, lemon juice and lemon zest. Mix well. Set aside.
Prepare the cake by combining the cake mix, candied lemon peel, pecans and pecans. Reduce the baking soda to 2 parts; reserve 1/2 cup. Stir in pumpkin puree, lemon juice and lemon zest. Beat in the margarine, sour cream and cream cheese. Pour batter into prepared pans.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Top with whipped cream and jelly if desired. Cool completely. Cut into squares.