Pumpkin-Praline Cake With Maple Frosting

• 18 14 ounces yellow cake mix
• 15 ounces pumpkin, canned
• 3 eggs
• 1 12 cups butter, room temperature
• 1 tablespoon ginger
• 1 tablespoon clove
• 1 tablespoon cinnamon
• 14 cup pecans, finely chopped
• 16 ounces confectioners' sugar
• 13 cup maple sugar
• 12 teaspoon maple extract

1. Preheat oven to 350F Coat 2 8in cake pans with cooking spray.
2. On medium-low speed, beat cake mix, pumpkin, eggs, 1/2 c water, 1/4 c butter and spices until blended (30 seconds).
3. On medium-high speed, beat until fluffy (2 mins).
4. Divide between pans.
5. Bake 25-30 mins or until toothpick inserted into centers comes out clean.
6. Cool 10 minutes.
7. Transfer to racks and cool completely.
8. Cook pecans in dry skillet over medium heat until fragrant, stirring constantly (2 mins).
9. Remove and cool,.
10. On medium speed, beat remaining butter until fluffy.
11. Gradually beat in sugar, maple syrup and extract until fluffy (2 mins).
12. Combine cooled pecans and 3/4 c frosting.
13. Place cake layer on plate.
14. Spread with pecan mixture.
15. Top with remaining layer.
16. Spread with remaining frosting.
17. Garnish with pumpkins and candies.

cake mix, pumpkin, eggs, butter, ginger, clove, cinnamon, pecans, sugar, maple sugar, maple

Taken from www.food.com/recipe/pumpkin-praline-cake-with-maple-frosting-402999 (may not work)