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Sherry's Pumpkin Cake with Maple Frosting

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 2 hr 10 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 pkg. (18.25 oz.) yellow cake mix
  • 1 can (15 oz.) pumpkin
  • 3 large eggs
  • 1-1/2 cups butter, room temp, divided
  • 1 Tbsp. pumpkin pie spice
  • 1/4 cup finely chopped pecans
  • 1 pkg. (16 oz.) confectioners' sugar
  • 1/3 cup real maple syrup
  • 1/2 tsp. maple extract
make it
Preheat oven to 350°F. Coat (2) 8-inch cake pans with cooking spray. With mixer on med-low speed, beat cake mix, pumpkin, eggs, 1/2 cup water, 1/4 cup butter and spice until blended. On med-high speed, beat until fluffy. Divide batter between two pans. Bake for 25-30 min, or until toothpick inserted in center comes out clean. Cool 10 min. Transfer cake to racks. Cool completely.

Over medium heat, cook pecans in dry skillet, stirring until fragrant, 2 min. Remove; cool.

On medium speed, beat remaining butter until fluffy. Gradually beat in sugar, maple syrup and extract until fluffy. Combine cooled pecans and 3/4 cup frosting. Place cake layer on plate, spread with pecan mix. Top with remaining layer. Spread with remaining frosting.
Notes
"Holidays 2009" This cake takes time, but is very much worth it. You can even decorate it with pumpkins and candy leaves.
Average Rating  (1)
Rated  by a cook on 11/12/2010 This cake is delicious. I made it as a 9x13 sheet cake and as cupcakes. I only had to make one batch of the frosting since I was not doing layer cake. Everyone loved it!
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