Name: Pecan Pie Snack Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 9
Ingredients: O Organics Sugar, Organic, Powdered; Land O Lakes Butter, with Olive Oil & Sea Salt; McCormick Gourmet™ Organic Whole Nutmeg; Betty Crocker Gingerbread Cake and Cookie Mix; KNUDSEN Cultured 2% Reduced Fat Buttermilk; El Guapo® Whole Cinnamon (Canela Entera); SIGNATURE SELECTS Sugar, Light Brown; Cake Mate Sugar, Blue; SUE BEE® Sea Salt Honey; Horizon Organic Heavy Whipping Cream (16 oz); SIGNATURE SELECTS Baking Powder, Double Acting; North Coast Organic Apple Sauce; Crisco Pure Vegetable Oil; Diamond Pecans, Chopped; Gold Medal All Purpose Flour with Resealable Bag; O Organics Maple Syrup, Organic, 100% Pure; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton & Bassett Spices Pure Vanilla Extract; Vital Farms Eggs Large - 12 Count

Preheat oven to 350°F. Combine all dry ingredients in a medium bowl (in order of ingredients). Set aside. Combine all wet ingredients in a bowl. Pour wet ingredients into dry ingredients (in order of ingredients), whisk together. Pour cake batter into a prepared 8x8 greased parchment paper baking dish. Bake for 36-40 minutes. Remove from oven and let cool. Pop out on cooling rack after 15 minutes and continue to cool.

Make Pecan Pie topping while cake cools. Melt butter in a medium saucepan or skillet, add in brown sugar, honey, heavy cream, and vanilla extract. Stir for a couple minutes on medium heat and add in the chopped pecans. Let sit and cool for a bit and make the frosting.

Make Frosting while pecans cool slightly. Beat butter, powder sugar and maple syrup till smooth. Frost cake with a layer of frosting and pour cooled pecans on top of cake. Slice and enjoy.

Pecan Pie Snack Cake

Serves 9

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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