<http://schema.org/recipeInstructions>
" Position racks to divide oven in thirds. Heat oven to 350\u00B0F. Coat three 8-in. round cake pans with nonstick spray. Line bottoms with wax paper. Whisk pumpkin and sugars in a large bowl until sugars dissolve. Add remaining ingredients except flour; whisk until well blended. Stir in flour just until mixed. Divide batter between prepared pans (scant 1 1&amp;amp;#8260;4 cups each); smooth tops. Stagger pans on oven racks and bake 25 to 30 minutes until tops spring back when center of cakes are gently pressed. Cool in pans on a wire rack 10 minutes. Run a knife between cakes and pans, invert cakes onto rack, peel off paper and cool completely. To frost: Put 1 cake layer on a serving plate. Spread top with about 3&amp;amp;#8260;4 cup frosting. Repeat twice; spread remaining frosting on sides. Decorate with leaves, then pumpkins and fruit. Maple Leaves Wash and pat dry about 20 assorted-size real maple leaves (see Note 1). Melt 1&amp;amp;#8260;2 cup light cocoa candy melts (see Note 2) in microwave as package directs. Using a 1-in.-wide pastry brush, top half the leaves with the melted candy, remelting candy as needed. Place on wax paper--lined rimmed baking sheet, propping some."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10711/harvest-pumpkin-cake-122113/?src=shelter_footer>