Preheat oven to 350°. 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 and next 3 ingredients in a large bowl until blended.
Combine flour and next 6 ingredients; add to butter mixture, stirring until blended. Stir in apples, pears and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a heavily greased Bundt pan.
Bake at 350° 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). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
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.
Recipe by April Osborn.