• Preheat oven to 350°.
• Beat butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy (about 3 minutes). Add eggs on medium-low speed, one at a time, beating just until combined. Stir in persimmon pulp and vanilla.
• Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a bowl or large paper plate. Gradually add flour mixture to mixing bowl, alternately with milk, beating on low speed.
• Spoon batter into a greased 13x9-inch baking pan. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack. Let cool completely in pan on a wire rack.

Maple Frosting:

• To soften butter: Microwave butter in wrapper on HIGH 10 seconds; flip it over and microwave 8 more seconds. This is the perfect softness for this recipe.

  Place butter in a large mixing bowl and add powdered sugar. Beat on low speed until the butter is in little pieces. Add maple syrup, beating well. Add milk, one tablespoon at a time until frosting spreads easily in the bowl when tested with a table knife.
• Spread maple frosting over cake and sprinkle with walnuts, if desired.