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Sherry's Pumpkin Cake with Maple Frosting
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Sherry's Pumpkin Cake with Maple Frosting

2 Hours 10 Minutes
2 Hr 10 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
Over medium heat, cook pecans in dry skillet, stirring until fragrant, 2 min. Remove; cool.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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