First, preheat your oven to 350 F or 180 C degrees. Grease a 9x13-inch baking dish.

In a saucepan over medium heat, melt 1 tablespoon butter and stir in the chopped pecans. Toast for 3-4 minutes and remove from heat.

Add the granulated sugar and 1 cup of butter in a large mixing bowl. Mix until fluffy and combined. Stir in the eggs, one at a time, mixing well between each addition. Stir in the vanilla and maple extract.

Combine the flour, baking powder, and salt in another mixing bowl. Mix until just combined.

Slowly add the dry ingredients to the wet ingredients and add 1 cup of whole milk. Fold in the toasted pecans.

Transfer the batter to the prepared baking dish and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

Mix the powdered sugar, cream cheese, ⅔ cup butter, vanilla, and maple extract in a bowl. Beat until smooth and add little by little milk until spreadable consistency. While the cake is baking, make the frosting.

When the cake is made with baking and cool enough to handle, crumble into fine crumbs. Stir ½ of the cream cheese frosting and mix until everything is combined.

Transfer the cake crumble back into the baking dish and press into one even layer.

Top with the rest of the cream cheese mixture and sprinkle with additional pecan pieces if desired.

Let it cool completely, and cut it into bars. Serve and enjoy.