Make butternut cake with 2 sticks of butter, 2 cups of granulated sugar, 4 large eggs, 1 cup milk, 3 cups self-rising flour and 3 tablespoons of butternut extract. Add pecans for texture and pair with a butter pecan frosting.
Start by creaming the butter for a couple of minutes until it lightens. Add the sugar, and cream together in a mixer for six to eight minutes until fluffy. Continue to mix, adding the eggs one at a time. Add a third of the flour, followed by half of the milk, repeating this sequence until all the flour and milk have been incorporated. Add the butternut extract, mix briefly one final time, and gently fold in 1 cup of pecans into the mixture.
Divide the batter into three lightly greased 9-inch pans, and drop the pans in the counter to level the batter and get rid of the bubbles. Bake in a preheated 350 degree Fahrenheit oven for 30 to 35 minutes or until the cake is golden brown. Leave to cool before frosting and filling.
Pair this butternut cake with a butter pecan frosting. Begin by sifting or whisking 4 cups of confectioner's sugar. Set this aside. Bring 1 stick of butter and 1 package of cream cheese to room temperature, and cream together, gradually adding the confectioner's sugar until the mixture is fluffy. Mix in 1 teaspoon butternut extract and 1/2 cup of pecans. Use this mixture to fill the cake layers and frost the outside of the cake. Alternatively, use the pecans to sprinkle over the top of cake after it has been frosted instead of including it in the frosting mixture.