Baking Instructions

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Place paper liners in 12 muffin cups.
• Prepare spice cake mix batter according to package directions. Transfer 1-½ cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-½ cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups.
• Prepare chocolate cake mix batter according to package directions. Transfer 1-½ cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-½ cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups.
• Bake cupcakes according to package directions, and cake layers until cakes start to pull away from edges of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely.
• If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting.
• If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.