Best Maple Pecan Mini Pound Cakes With Maple Cream Cheese Frosting Recipes

MAPLE-PECAN CAKE

Maple-Pecan Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 16

Number Of Ingredients 10

Ingredients

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
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 60 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 0 g

MAPLE PECAN POUND CAKE

Maple Pecan Pound Cake image

Make and share this Maple Pecan Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 teaspoon maple extract
1/2 teaspoon pure vanilla extract
14 tablespoons unsalted butter, softened (1 3/4 sticks)
1 cup packed light brown sugar
5 tablespoons pure maple syrup
1 cup pecans, toasted, cooled, and chopped
1/2 cup powdered sugar
2 tablespoons heavy cream
1 tablespoon maple syrup
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon maple extract

Steps:

Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
Whisk together the flour, baking powder, and salt in a bowl.
Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
*Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
Stir in pecans.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
Let stand until the glaze sets, about 1 hour.
Slice and serve; store uneaten cake in a cake keeper.