Ingredients :

• CAKE
• 1 pkg (18 oz) spice cake mix
• 1 can (15 oz) pumpkin
• 1 1/2 tsp baking soda
• 2 eggs, lightly beaten
• 1/8 cup canola oil
• 1/2 cup water
• FROSTING
• 2 Tbsp Maple Syrup
• ½ tsp maple-flavored extract
• 1/2 cup shortening
• 1/2 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 2 Tbsp cream

Directions :

1. FOR CAKE: Heat oven to 350. Grease a 9x13 pan and set aside. (you can use cake pans or make as cupcakes too - just adjust cooking time).
2. In large mixing bowl, combine cake mix and baking soda. Add pumpkin puree, eggs, water and oil. (You can omit oil, but I add it to make the cake extra fluffy and moist). Beat on low speed until thoroughly combined. Beat on medium speed for about 1 minute. Pour batter into prepared pan.
3. Bake 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely.
4. FOR FROSTING: Cream together butter and shortening. Add maple syrup and extract. Gradually add confectioners' sugar and thin with cream until light and airy. Add more cream/milk/maple syrup to thin frosting to the consistency you'd like.