Pecan Cake
A rich pecan cake with a tender crumb and nutty flavor, perfect for gatherings or a special treat. The ground pecans add texture and depth, while the whipped cream frosting provides a light, creamy finish. Suitable for nut lovers and those seeking a simple, flavorful dessert.
Ingredients
Instructions
- Cream sugar and eggs together until smooth.
- Add pancake mix and baking powder, then incorporate ground pecans.
- Mix all ingredients thoroughly until well combined.
- Pour batter into a greased 8 or 9-inch cake tin.
- Bake at 350°F (175°C) for 20 minutes or until a toothpick inserted in the center comes out clean.
- Frost the cooled cake with whipped cream before serving.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before grinding them. If you don’t have pancake mix, substitute with flour, baking powder, and a pinch of salt. Ensure your eggs are at room temperature for better incorporation into the batter. For an added twist, you can mix in a teaspoon of vanilla extract or almond extract for enhanced flavor.
Serving Suggestions
Serve the pecan cake with a dollop of whipped cream on top for a delightful finish. It pairs beautifully with Peaches 'N Cream for a refreshing contrast. Consider adding a side of fresh fruit or a scoop of Roge Can Ice Cream to elevate the dessert experience. This cake is perfect for gatherings or as a sweet treat after dinner.
Storage & Reheating
Store any leftover pecan cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds. This will make it warm and soft without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Cake contains roughly 293 calories, with 4g protein, 13g carbohydrates, and 27g fat. It is a good source of dietary fiber (15% of the Daily Value) and calcium (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute walnuts or almonds for pecans if you prefer. However, keep in mind that this will change the flavor profile of the cake. Ensure they are finely ground, similar to the pecans, for the best texture.
What should I do if my cake is too dry?
If your cake turns out dry, it may need more moisture next time. You can add a little milk or oil to the batter. Additionally, ensure you don’t overbake the cake; check for doneness a few minutes earlier to prevent dryness.
Can I freeze the cake?
Yes, you can freeze the pecan cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer. To thaw, place it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).