Maple-Pecan Cake
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Updated Aug 16, 2011
With a box of Betty Crocker® cake mix and maple syrup from your cupboard, you're on your way to a delicious dessert.
Maple-Pecan Cake
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- Prep Time 30 min
- Total 3 hr 30 min
- Servings 16
- Ingredients 10
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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