Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)

Batter - In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.

Bake - Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.

Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.

Frosting - Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.

Cream butter - Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.

Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.