1 box Trader Joe’s Pumpkin Bread & Muffin Mix + ingredients required to make it 1/4 cup TJ’s unsalted dry toasted pecan pieces 1/4 cup TJ’s California walnut baking pieces 4 ounces cream cheese, softened 4 tablespoons unsalted butter, softened 8 ounces TJ’s organic powdered sugar 3 tablespoons pure maple syrup 1. Prepare cake mix according to package directions. Let cool. 2. Over medium heat, place pecans and walnuts in a dry saute pan. Heat, stirring constantly, until they become fragrant, about five minutes. Be careful to not scorch them. 3. Combine cream cheese and butter in a large mixing bowl. Whip with electric beaters until fluffy. Slowly add the powdered sugar and beat until it’s fully incorporated and smooth. Drizzle in maple syrup. 4. If there’s a hump in the middle of the cake, cut if off so that the cake’s surface is flat. Cover with 3/4 of the cream cheese frosting, then sprinkle with the nuts. 5. Place removed cake-hump in a dish and mix with remaining frosting. This is your reward for making the cake. Enjoy! (The cake’s pictures on the right.)
