Butternut Squash Layer Cake

Butternut Squash Layer Cake WITH MAPLE CREAM-CHEESE FROSTING
Yield: 12 servings

For cake:
1 (18.25-ounce) package spice cake mix
1 (12-ounce) package frozen butternut squash puree, thawed but not drained
(1 1/3 cups)
1/4 cup vegetable oil
3 large eggs
1 teaspoon maple flavoring

For frosting:
1 (8-ounce) package reduced-fat cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
4 cups powdered sugar, sifted after measuring
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla
1/2 cup chopped toasted pecans, for garnish

To prepare cake: Lightly grease and flour two 9-inch round cake pans. Preheat the oven to 350 degrees.

Place cake mix, squash puree, oil, eggs and maple flavoring in a large mixing bowl. Beat with an electric mixer on low speed until ingredients are moistened, 30 seconds. Scrape down the bowl with a rubber spatula, then beat on medium speed for 2 minutes or until batter is well blended. Divide batter evenly between prepared pans, smoothing it out with a rubber spatula. Bake on the center oven rack until cakes are golden brown and spring back when lightly pressed with a finger, 25 to 30 minutes. Let cool on wire racks for 10 minutes, then remove from pans and let cool completely on wire racks, about 20 minutes.

To prepare frosting: Place cream cheese and butter in a large mixing bowl; beat with an electric mixer on low speed until creamy, 30 seconds. Add sugar, maple flavoring and vanilla; beat on low until combined, 30 to 45 seconds, then beat on high speed until frosting is fluffy, 30 seconds longer.

To assemble cake, place one cake layer, right side up, on cake plate; spread some frosting over top. Place second layer, right side up, on the first. Frost the top and side of the cake with remaining frosting, using smooth, clean strokes. Sprinkle with pecans. Refrigerate, uncovered, until frosting sets, 20 minutes.