Pumpkin-Praline Cake With Maple Frosting |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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Top with fondant pumpkins, candy pumpkins, candy corns, and/or maple leaf sweets. I've also added things like crushed crystallized ginger, ginger snaps, maple cookies to middle layer and/or atop cake. Ingredients:
18 1/4 ounces yellow cake mix |
15 ounces pumpkin, canned |
3 eggs |
1 1/2 cups butter, room temperature |
1 tablespoon ginger |
1 tablespoon clove |
1 tablespoon cinnamon |
1/4 cup pecans, finely chopped |
16 ounces confectioners' sugar |
1/3 cup maple sugar |
1/2 teaspoon maple extract |
Directions:
1. Preheat oven to 350°F 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. Bake 25-30 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer to racks and cool completely.
5. Cook pecans in dry skillet over medium heat until fragrant, stirring constantly (2 mins). Remove and cool,.
6. On medium speed, beat remaining butter until fluffy. Gradually beat in sugar, maple syrup and extract until fluffy (2 mins).
7. 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.
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