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Maple-Pecan Cake

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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( 27 Ratings)

27 Ratings

5 Stars 70%

4 Stars 11%

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 17 )

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

Prep Time 30 min
Total Time 3 hr 30 min
Servings 16

Ingredients

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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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 260mg; 260%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 0g 0% Sugars 30g 30% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 8/12/2012 12:04:36 PM REPORT ABUSE surftexas said:

Rating:

I've made this cake four times and have yet to get it out of pan in one piece. I've tried every trick I've learned in 65 years of baking, including parchment paper. If anyone figures this out, please post how you do it. This recipe is one of our favorites and eating the crumbs out of a bowl with a spoon is just wrong.

This reply was: Helpful Inspiring

Posted 6/10/2012 5:46:36 PM REPORT ABUSE JenniInAz said:

Rating:

I made this recipe exactly as it was written and then had to make some adjustments to the icing in the end. Also, I don't know if my Bundt cake pan is different than normal but I had to take mine out after about 45 minutes and it was slightly overdone. So be sure to keep an eye on it. The cake was divine and was a big hit with my family. While I was making the icing I stopped at 1 cup because it was already too thick to drip down the cake. It was also already too sweet to add more maple syrup so I added about a 1/4 cup of 2% milk and it was perfect. I'll definitely be making this one again.

This reply was: Helpful Inspiring

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