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Ingredients
| yellow cake mix: 18.25 oz |
| canned pumpkin: 15 oz |
| eggs: 3 |
| salted butter: 1 1/2 cups (room temperature) |
| ginger (minced): 1 Tbl |
| whole cloves: 1 Tbl |
| ground cinnamon: 1 Tbl |
| pecans: 1/4 cup (finely chopped) |
| powdered sugar: 1 lb |
| maple sugar: 1/3 cup |
| maple extract: 1/2 tsp |
Pumpkin-Praline Cake With Maple Frosting
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°F Coat 2 8in cake pans with cooking spray.
- On medium-low speed, beat cake mix, pumpkin, eggs, 1/2 c water, 1/4 c butter and spices until blended (30 seconds).
- On medium-high speed, beat until fluffy (2 mins).
- Divide between pans. Bake 25-30 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer to racks and cool completely.
- Cook pecans in dry skillet over medium heat until fragrant, stirring constantly (2 mins). Remove and cool,.
- On medium speed, beat remaining butter until fluffy. Gradually beat in sugar, maple syrup and extract until fluffy (2 mins).
- Combine cooled pecans and 3/4 c frosting. Place cake layer on plate. Spread with pecan mixture. Top with remaining layer. Spread with remaining frosting. Garnish with pumpkins and candies.