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Maple-Pecan Cake

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  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 16
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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.
Updated Aug 16, 2011
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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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    You can serve this rich cake without the frosting; instead, just drizzle with the maple syrup.
  • tip 3
    To toast the pecans, spread in shallow ungreased pan; bake uncovered in 350ºF oven 6 to 10 minutes, stirring occasionally, until light brown.


Nutrition Facts are not available for this recipe
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