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Pumpkin-Praline Cake With Maple Frosting

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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.”
2hrs 10mins

Ingredients Nutrition


  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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