In a large bowl, or bowl of a stand mixer, add eggs, oil, molasses and sour cream. Mix until ingredients are smooth. If a few lumps remain from the sour cream, they will blend out with the dry ingredients.
Add the sugar, flour, pumpkin pie spice, baking powder, soda and salt into the bowl with the wet ingredients. Mix all at once, just until wet and dry ingredients are incorporated.
Spoon batter into a greased 9”x13” baking dish. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted near center comes out clean. Do not over bake!
A few minutes before the cake is done, prepare the sauce.
Mix butter, sugar, lemon juice and salt in a small saucepan. Cook and stir over medium high heat until sugar dissolves. Let the sauce come to a boil, stirring occasionally. Boil for about one minute.
Pour sauce over warm cake immediately after removing from oven, or if serving later make sauce and warm up before serving. Spoon over cake or over each individual piece just before serving.
Cake is best served when warm with whipped cream or vanilla ice cream and cinnamon sprinkled on top.