This Maple-Pecan Cake is an easy cake recipe made with yellow cake mix, maple syrup, and chopped pecans, then it's finished with rich maple cream cheese frosting. If you’re looking for a simple maple-pecan dessert with classic sweet maple flavor and nutty crunch, this cake delivers.
Here are the ingredients for making this easy Maple-Pecan Cake recipe.
Yellow Cake Mix: This is the easy shortcut base of the cake, giving the dessert structure and sweetness.
Maple-Flavored Syrup: It's the key flavor ingredient, giving both the cake and frosting their sweet maple taste. The amount is adjusted as needed in the frosting, so it’s smooth and soft enough to flow down the sides of the cake.
Pecans: Toasted, chopped pecans add nutty flavor and a little crunch, which is what gives this maple pecan dessert its signature texture.
Cream Cheese: Softened cream cheese gives the frosting its tangy flavor and soft, spreadable texture.
Other Ingredients You’ll Need: Water, butter, eggs, and powdered sugar.
Here are the steps and tips for making this easy maple-pecan dessert recipe. See the full recipe below for all the details.
Toast the pecans first for the best nutty flavor. Then, use softened butter and scrape the bowl while mixing the batter, so it evenly blends together.
Don’t skip greasing and flouring the pan well, especially with a fluted tube cake pan, to help the cake release cleanly. Bake, and when a toothpick inserted in the center comes out clean, remove and let it cool in the pan for 10 minutes. Then, tip it out of the pan to cool on a cooling rack.
Aim for a pourable frosting texture which flows down the cake sides, so add the last bit of syrup gradually. Be sure to completely cool the cake before spreading the frosting, or it may melt instead of flowing neatly down the cake.
Here’s the best way to store this maple-pecan dessert recipe to enjoy later.
Store cake loosely covered in the refrigerator for up to 5 days.
Leave cake unfrosted, and wrap tightly in plastic wrap, then foil. Freeze for 3 to 4 months.
Heat oven to 350°F. Generously grease and lightly flour a 12-cup fluted tube cake pan, or spray with baking spray with flour.
In a large bowl, beat Cake ingredients with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping the bowl occasionally. Pour into the pan.
Bake 47 to 53 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from the pan to a cooling rack. Cool completely, about 2 hours.
In a large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese, and 3 tablespoons of the syrup with an electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down the side of the cake. Spread the frosting over the cake.
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.
