• Prepare your cake pan with grease, like Crisco or non-stick baking spray. Then preheat the oven to 350°
• Add the cake mix to your mixing bowl. I like using a whisk to stir the dry batter and remove lumps. Then add the pumpkin puree and the two eggs into the batter.
• Turn the mixer on at medium speed and mix the cake until completely blended. Stop occasionally to scrap the batter down the sides of the bowl.
• Pour the cake batter into your prepared sheet cake pan and smooth out the top with your spatula.

  Place your cake pan in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
• Remove the cake from the oven and allow to cool completely before frosting. While the cake is cooling, you can whip up the Maple Cream Frosting.

Maple Butter Cream Frosting Directions

• In a large mixing bowl, add the butter, syrup and extract. Blend on low speed until completely smooth.
• Gradually add the powdered sugar, about 1/2 cup at a time mixing well after each addition. Do this part gradually to avoid blowback from adding too much-powdered sugar at one time. Continue adding the powdered sugar and mixing until you reach your desired consistency.
• Frost your cake and add the candy sprinkles if you desire. Serve and enjoy!