Pumpkin cake.
Items List
For the Cake:
  • 1 (14-ounce) box pumpkin bread mix
  • 1 (16-ounce) box pound cake mix
  • Orange food coloring
For the Frosting:
  • One 8-ounce package cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 4 cups confectioners' sugar
  • 1 teaspoon butternut extract
  • 1/2 cup pecans
For the cake
For the Frosting
  • Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in half the confectioners’ sugar until combined. Beat in the remaining confectioners’ sugar and butternut extract.

  • Increase the speed to medium high and beat until smooth and fluffy, about 3 minutes.

  • Spread frosting on cake and top with pecans.

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