Preheat oven to 350° F. Heavily grease a Bundt pan and set aside.
Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter, sugar eggs and vanilla in a large bowl until blended.
Combine flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt; add to butter mixture, stirring until blended. Stir in apples, pears and 1 C. pecans (reserve 1/2 C. for top of cake). Batter will be very thick, similar to a cookie dough. Spread batter into a heavily greased Bundt pan or mini Bundt pans.
Bake at 350° F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes).
For the frosting: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Add a small amount of orange food coloring to achieve desired color.
Spread frosting over cake once it has completely cooled; sprinkle with remaining 1/2 C. pecans
To make pumpkins out of mini Bundt cakes:
Spread a layer of frosting on bottom of one mini cake, top it with another mini cake. Pour frosting on top of pumpkin cake. Add a piece of Tolberone Chocolate for pumpkin stem and edible leaves to each.
