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Maple-Pecan Cake

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With a box of Betty Crocker® cake mix and maple syrup from your cupboard, you're on your way to a delicious dessert.

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(24 Ratings)

24 Ratings

5 spoons 75%

4 spoons

3 spoons

2 spoons

1 spoons

Member Reviews (15)

7b978598-581f-4e07-9485-2e9f244c8103

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PREP TIME
30 Min
TOTAL TIME
3 Hr 30 Min
SERVINGS
16

Cake

1: box Betty Crocker® SuperMoist® yellow cake mix

2/3: cup water

1/3: cup butter or margarine, softened

3: eggs

1/2: cup maple-flavored syrup

1/2: cup chopped pecans, toasted

Cream Cheese Frosting

1 1/2: cups powdered sugar

3: tablespoons butter or margarine, softened

1 1/2: oz cream cheese (half of 3-oz package), softened

3: to 4 tablespoons maple-flavored syrup

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1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2 Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
3 In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.

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Expert Tips

Instead of making the scratch frosting recipe, mix a container of Betty Crocker® Rich & Creamy cream cheese frosting with 4 to 5 tablespoons of maple-flavored syrup.

You can serve this rich cake without the frosting; instead, just drizzle with the maple syrup.

To toast the pecans, spread in shallow ungreased pan; bake uncovered in 350ºF oven 6 to 10 minutes, stirring occasionally, until light brown.

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Nutrition Information:

1 Serving (1 Serving)

Calories 290

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 5g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 260mg;
Total Carbohydrate 44g

(Dietary Fiber 0g,
Sugars 30g),

Protein 2g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

1/2 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 15 Reviews View All

Posted 12/10/2011 12:29:57 PM REPORT ABUSE myasia77 said:

Rating:

I have to say this is a really good cake(but)the frosting I did'nt care for. It almost seem as if something was missing with the taste,this cake is great served with coffee. I'm so glade I decided to skip frosting the cake since it was made with cream cheese I planned on frosting each slice at a time instead of putting the whole cake in the fridge. All in all i did give five spoons,because of the cake not the frosting!!!! I had no trouble fetting the cake out of the pan,just wait until it completly cooled.I also added extra maple into the cake. I think next time I bake this one I will use butter cream frosting, I will update you with those results.

This reply was: Helpful Inspiring

Posted 1/30/2011 6:51:47 PM REPORT ABUSE greenween said:

Rating:

This cake was delicious! My only problem was it seemed to crumble when cutting into it. Not that we minded a messier cake, because it was still delicious. I used walnuts instead of pecans though. We prefer them. It goes really well with the maple! I only added some maple flavor to the batter and to the icing. It tastes like a giant maple frosted doughnut! Love it. :)

This reply was: Helpful Inspiring